Carrots with citrus
A great way to jazz-up carrots for Christmas Day. Clementines add a festive touch, and lemon lifts the whole dish. Roasted whole baby carrots or carrots sliced length ways look beautiful, and feel that little bit more special than 'carrot coins'.
- Carrots 900g
- cornflour 1 tbsp
- clementines 3, 1 sliced
- lemons 2, 1 sliced
- golden caster sugar 1 tbsp
- vegetable oil
- Bring a large saucepan of salted water to the boil, add the carrots (baby or sliced length ways), bring back to the boil and cook for 2 minutes. Drain well.
- Meanwhile put the cornflour into a small saucepan and gradually stir in splashes of the citrus juices to make a smooth paste. Keep going, gradually, until all the juices have been added. Stir in the caster sugar and heat gently, until the sugar has melted, increase the heat, stirring constantly, and cook until the sauce is bubbling and thickened. Season with salt, then stir in the citrus zests and slices and set aside with the parboiled carrots for up to a day.
- Heat the oven to 200C/fan 180C/gas 6. Toss the carrots on a big roasting tray with 1 tbsp oil. Roast for 15 minutes, then pour over the citrus sauce and slices, mix with the carrots, and continue roasting for another 20 minutes until sticky and glazed.