Braised Carrots

Recipe Created By Daniel Clifford

To serve: 4-6

Preparation time: Approximately 10 minutes

Cooking time: Approximately 50 minutes

Ingredients

10 medium carrots, peeled and cut into 5cm lengths

15g salt

50g sugar

250g unsalted butter

1 litre of chicken stock (can be achieved with 2 OXO chicken stock cubes and 1 litre of water)

Bouquet Garni:

4 whole star anise

4 cloves of garlic

Handful of black peppercorns

2 sprigs of rosemary

2 sprigs of thyme

2 bay leaves

Prepare the carrots by peeling and sharpen the ends off to create identical shapes.
Place the chicken stock, 150g of butter, salt and sugar into a pan, bring to a boil.
Create your bouquet garni (parcel of herbs). Get a muslin cloth and place the star anise, garlic cloves, black peppercorns, rosemary, thyme and bay leaves inside and seal it off with string. Put into the boiling pan of stock.
Place the carrots into the pan, turn the heat down and gently simmer for around 45 minutes until the carrots are tender when tested with the point of a knife.
Once the carrots are cooked, turn off the heat and allow to cool down naturally in the liquid.
Once the cooling process has taken place, use a large container to store the carrots and liquid for up to 4 days in the fridge.
When ready to serve, place the carrots and liquid back into a pan and slowly bring to the boil.
Serve with your favourite festive dish.