Candied Carrot

Preparation info

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By Ben Shewry

Published 2012

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  • 20 ml (¾ fl oz) olive oil
  • ½ shallot, thinly sliced
  • 2 carrots, grated on the fine side of a box grater
  • pinch of table salt
  • 1 g (1/32 oz) fennel seeds, lightly toasted and crushed
  • 80 ml ( fl oz/ cup) white balsamic vinegar
  • 40 ml ( fl oz) white wine vinegar
  • 145 g ( oz) caster (superfine) sugar
  • 15 ml (½ fl oz) lemon juice


Gently heat a medium saucepan, add the oil and shallot and sweat for 2 minutes. Add the carrot, salt and fennel seeds and sweat for 5 minutes. Add the vinegars and sugar and simmer until the carrot is glazed. Remove from the heat and cool for 10 minutes, then add the lemon juice. Check the seasoning and balance — it should be sweet and sour with a hint of saltiness.