Name: Black Sticky Carrots
Yield: Serves 2 as a side dish
Ingredients: sea salt flakes a generous pinch; sugar ½ tsp; soy sauce ½ tsp; chicken or vegetable stock 2 tsp; large carrots (preferably organic) 2–3; unsalted butter a large knob; groundnut oil 2 tbsp; coarsely ground black pepper ¼–½ tsp

Preparation info

Serves
2
as a side dish

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

This is surely the best way to cook carrots: fried in buttery juices until appetisingly caramelised and tender-crisp. The flavour is intensely sweet, savoury and peppery all at the same time.

Ingredients

large carrots (preferably organic) 2–3
groundnut oil 2 tbsp
unsalted butter a

Method

Peel the carrots and slice into diagonal-cut ovals about 5mm/¼in thick.

Heat the oil and the butter in a non-stick frying pan large enough to take the carrots in a single layer. When sizzling nicely, toss in the carrots and spread them out. Sprinkle with the pepper, sugar and some crumbled sea salt flakes.

Fry the carrots over medium-high heat for 2½ minutes, then start to turn