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Glazed Dutch carrots

You'll need

36 (about 36 carrots) bunches of baby Dutch carrots, trimmed and scrubbed 1 tbsp honey 1 tbsp butter 1 tbsp olive oil


  • 01
  • Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
  • 02
  • Heat half the honey, butter and olive oil in a large frying pan. Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured. Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.
  • 03
  • To serve, reheat carrots at final stages of cooking goose. When warmed through serve with roast goose and bread stuffing.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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