Honey & Walnut Carrots

Ingredients:

• Carrots (peeled and chopped into chunky, evenly sized pieces)

• Flaky sea salt

• Oil (for frying)

• Garlic cloves (crushed, skin on)

• Butter (a decent knob)

• Sliced shallots

• Vegetable or chicken stock

• Sherry vinegar (a splash)

• Honey (1 spoonful)

• Fresh parsley (chopped)

• Fresh tarragon (chopped)

• Walnuts (chopped, for garnish)

Method:

Peel and chop the carrots into evenly sized, chunky pieces.

Place a frying pan over medium-high heat and add a splash of oil. Once hot, add the carrots and season with flaky sea salt. Cook, rolling the pan often, until the carrots are evenly browned.

Crush the garlic cloves (keeping the skin on) and add them to the pan, along with a decent knob of butter. Allow the butter to foam, rolling the carrots around to coat them.

Add the sliced shallots to the pan, allowing them to brown for a minute or two. Then, reduce the heat to low.

Pour in the stock and bring the mixture to a boil. Allow it to reduce slightly.

Once the stock has reduced, add a splash of sherry vinegar. Use a cake tester to check the carrots; they should be tender with very little resistance but not mushy.

Add a spoonful of honey and roll the pan around to create an emulsion with the juices.

Remove the pan from heat and stir in the chopped parsley, tarragon, and walnuts.

Check the seasoning and adjust as needed.

Enjoy your caramelised carrots as a delicious side dish.