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Honey and ginger-glazed carrots


Serves: 8
timePrep time: 20 mins
timeTotal time:
Honey and ginger-glazed carrots
Recipe photograph by Kris Kirkham

Honey and ginger-glazed carrots

Give your carrots a makeover with a honey and ginger glaze

Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
103Kcal
Fat
6gr
Saturates
3gr
Carbs
10gr
Sugars
7gr
Fibre
4gr
Protein
2gr
Salt
0.3gr

Jason Atherton

Jason Atherton

Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Jason Atherton

Jason Atherton

Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes

Ingredients

  • 1 whole garlic bulb
  • 150g root ginger
  • 750g baby Chantenay carrots, or mixed colour carrots, stalks trimmed
  • ½ x 20g pack thyme
  • 2 tsp olive oil
  • 40g butter
  • 100ml vegetable stock - use gluten-free if required
  • 1-2 tbsp clear honey
  • 1 tbsp chopped flat-leaf parsley, to serve

Step by step

Get ahead
Make up to the end of step 2 up to a day ahead, cover and chill.
  1. Separate the garlic into individual cloves. Keep two aside for the glaze, then bash and peel the rest. Peel and slice 100g of the ginger and transfer to a pan along with the bashed garlic cloves, carrots and half the thyme sprigs, cover with cold water and place over a medium heat. Bring to a simmer, then cook for about 12 minutes until just tender.
  2. Drain the carrots, discarding the flavourings. Refresh the carrots in iced water, before draining again.
  3. Peel and finely grate the remaining ginger, crush the two reserved garlic cloves and strip the thyme leaves from the rest of the sprigs. Heat the oil and butter in a large frying pan, add the ginger, garlic, thyme, the drained carrots and stock. Cook for 6-8 minutes, stirring occasionally until most of the stock has evaporated and the carrots have heated through. Add the honey and cook over a high heat, stirring, until the carrots begin to caramelise at the edges. Season to taste and toss through the parsley before serving.

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