Method
1. Into a salted pan on boiling water, add the carrots, cook for 4 mins until al dente.2. Drain.
3. Return the pan to the hob.
4. Add the butter, bay leaf, star anise, orange zest and juice, the drained carrots, and the ginger / ginger syrup, sauté for a few minutes over a medium to high heat to reduce the liquid.
5. Serve garnished with chopped parsley or chives.
Tip
Blitz a jar of Opies Stem Ginger in Syrup, have in the fridge as a flavour bomb to add some sweet and spice to a myriad of dishes - from savoury dishes - soups, stir fries, marinades for meat or veg, or in dressings, sauces, and dips. Equally good in cakes, biscuits, or fruit salad.Ingredients
400g Chantenay Carrots, top cut off
2 tsp olive oil
Pinch of Salt
25g Unsalted Butter
1 Bay Leaf
1 Star Anise
Zest 1 orange
Juice of half an orange
1 ball Opies Stem Ginger in syrup, finely chopped
1 tbsp Opies Stem Ginger Syrup
1-2 tbsp Flat leaf Parsley or chives, chopped
