- 36 (about 36 carrots) bunches of baby Dutch carrots, trimmed and scrubbed
- 1 tbsp honey
- 1 tbsp butter
- 1 tbsp olive oil
- 1Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
- 2Heat 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.
- 3To serve, reheat carrots at final stages of cooking goose. When warmed through serve with <a href="roast_goose_with_pickled_cherries.htm">roast goose</a> and <a href="bread_stuffing.htm">bread stuffing</a>.