Maecenas tempus

by / Wednesday, 06 February 2013 / Published in Lifestyle, Recipes

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.


  • 2 large bunches of carrots, (roughly 1kg)

  • 40 g unsalted butter

  • 1 tablespoon goose fat, (optional)

  • 6 cloves of garlic

  • 40 g golden caster sugar

  • 1 heaped tablespoon soft brown sugar

  • juice of 2 clementines

  • ½ a bunch of fresh thyme

  • sea salt

  • freshly ground black pepper


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