Dec 10, 2012 Carrots boiled with orange, garlic, and herbs Serves: 4 Ingredients: 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect. 1 tbsp sugar 1 knob of butter Herb bag (parsley, rosemary, thyme, bay) 1 orange A few garlic cloves Method: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible. Source: Jamie Oliver
