We enjoyed this recipe tweaked according to this recipe of sweet glazed carrots of the site of Jamie Oliver. The carrots are slightly caramelized, delicious. I served them with oven-roasted duck legs confit.
You need for 6 persons :
- 1 kg of carrots (I took old varieties for a more colorful dish)
- 40 g soft butter
- 2 tablespoons of duck fat. Otherwise put 15 g of butter in addition to the 40, i.e. 55 g in all.
- 40 g brown sugar
- 2 tablespoons of muscovado sugar (if not honey)
- 100 ml juice of clementines
- 50 ml chicken broth (if necessary)
- 3 sprigs of thyme
- 2 cloves of garlic
- 1 pinch of salt
- 1 pinch of pepper
Peel the carrots and wash them. Split them in half lengthwise and then cut in half widthwise. Peel 2 cloves of garlic and cut them into strips. Wash the thyme.
Put the butter and the duck fat in a frying pan as large as possible. Heat it up. When everything is melted add the garlic cloves, the two sugars (or sugar and honey), the clementine juice and the sprigs of thyme. Mix and then add the carrots. Ideally, they should be in one layer (or two max.). Season and cover. Cook for 45 minutes, stirring 3 times during cooking.
If you see that there is a lack of liquid before the end of cooking, pour 50 ml of chicken stock over the carrots.
At the end of cooking, the carrots should be cooked, slightly caramelized and there should be hardly any cooking juices left.
Jamie Oliver only cooks it for 20 minutes but he uses new carrots. So adjust the cooking time according to the carrots you have.