Method
Trim most of the leafy green stalks off the carrots, then peel them.
Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast.
Ingredients
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2 large bunches of carrots, (roughly 1kg)
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40 g unsalted butter
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1 tablespoon goose fat, (optional)
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6 cloves of garlic
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40 g golden caster sugar
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1 heaped tablespoon soft brown sugar
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juice of 2 clementines
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½ a bunch of fresh thyme
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sea salt
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freshly ground black pepper
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-glazed-carrots/#pUTTaU1tDHXCKZUD.99