Gary Rhodes

Orange Curd Carrots

Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Orange curd rolled around cooked carrots leaves not only a glossy shine but a piquant sweet orange bite. These carrots work particularly well with the slow-cooked red wine lamb shanks on page 199.

Ingredients

  • 675g (1½ lb) carrots, sliced
  • 2 heaped tablespoons orange curd

Method

  • Cook the carrots in boiling salted water until tender. Once cooked, drain off the water, leaving about 2 tablespoons in the pan. Gently stir in the orange curd until completely melted, glazing every slice, and season with salt and a twist of pepper.