Carrots rarely get top billing, but these deserve it. Lard Ass Sweet Vanilla Cultured Butter amplifies their natural sweetness, while orange, thyme and a touch of lemon keep the glaze bright and beautifully balanced. Glossy, golden and deceptively simple, they're an easy way to make the side dish the thing everyone remembers.
INGREDIENTS
500g Dutch carrots, trimmed and scrubbed
40g Lard Ass Sweet Vanilla Cultured Butter, divided
80ml fresh orange juice
80ml water
1 tsp fresh thyme leaves
1 tsp lemon juice
Freshly cracked black pepper
A small pinch of sea salt, if needed
METHOD
Arrange the carrots in a large frying pan in a single layer. Halve any particularly thick carrots lengthways so they cook evenly.
Add the orange juice, water and 20g Lard Ass Sweet Vanilla Cultured Butter. Cover and simmer over medium-low heat for 10–12 minutes, turning occasionally, until the carrots are nearly tender.
Remove the lid and increase the heat to medium. Add the remaining Lard Ass Sweet Vanilla Cultured Butter and thyme.
Cook for a further 5–7 minutes, gently turning the carrots as the liquid reduces to a glossy glaze. Reduction time will vary depending on the width of your pan, so watch closely towards the end to prevent the natural sugars from catching. Reduce the heat or add a small splash of water if the glaze darkens before the carrots are tender.
Stir through the lemon juice and season with freshly cracked black pepper. Taste before adding salt, as the butter may provide enough seasoning.
Serve immediately, spooning the remaining vanilla butter glaze from the pan over the carrots.
