Orange Curd Carrots

Preparation info
  • Serves


    • Difficulty


Appears in
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.


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


  • 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.