Method
1. Place the carrots in a pan of salted boiling water and cook for 4 minutes until al dente. Drain.2. Return the same pan to the hob. Add the butter, bay leaf, star anise, orange zest and juice. Mix well so the butter is melted. Add the carrots, ginger pieces and ginger syrup. Sauté over a medium-high heat to reduce the liquid.
3. Serve garnished with the chopped fresh herbs.
Tip
Blitz a jar of Opies Stem Ginger until a smooth purée. Keep this in the fridge and use as a flavour bomb to a myriad of dishes – soups, stir fries, marinades, dressings, sauces and dips. Equally good in cakes, biscuits, fruit salad or over ice cream. If you have this, then use 2 tbsp in this recipe.Ingredients
• 400g Chantenay Carrots, tops cut off
• 2 tsp Olive oil
• Pinch salt
• 25g Unsalted Butter
• 1 Bay Leaf
• 1 Star Anise
• Zest of 1 Orange
• Juice of ½ Orange
• 1 ball of Opies Stem Ginger, finely chopped *see hints & tips below
• 1 tbsp Opies Stem Ginger Syrup (taken from the jar)
*see hints & tips below
• 1-2 tbsp Flat Leaf Parsley or Chives, finely chopped
