- 1kg carrots
- 70g butter
- 1 clementine
- 300ml hot water
- Sea salt
- Freshly ground pepper
- 1.
Fill and boil your kettle. Trim the carrots and peel them. Slice the carrots into thick rounds and pop them into a medium pan, where they can lie flat. Add 70g butter and pour in 300ml hot water. Season with a good pinch of salt and pepper.
- 2.
Bring the carrots to the boil, then reduce to a medium heat. Partly cover the pan with a lid and cook for 25-30 mins, till the carrots are tender and the liquid in the pan has reduced enough to just coat the carrots. If the pan gets too dry before the carrots are cooked, add an extra splash of water.
- 3.
When the carrots are cooked, squeeze over the clementine juice. Transfer to a dish and serve.
- Tip
Love Your Leftovers
Any leftover carrots will keep for up to 3 days in the fridge. You can mash them and use the mash to top a pie, in place of mashed potatoes – or mix them with mashed potatoes to make them go fruther.
