Inspired by Tom's famous Hand & Flowers carrots, the spices in this dish add a festive twist and complement the humble carrot beautifully.
Ingredients
Method
Step 1
Place the vegetable stock and water into a sauté pan over a high heat. Add the butter, sugar, spices and juniper berries and bring to a simmer, stirring to ensure the sugar dissolves.
Step 2
Cut the ends off the carrots and add to the pan along with a liberal sprinkling of salt. Reduce the heat and gently simmer for 30-35 minutes, basting the carrots a few times to help them cook.
Step 3
Once the liquid has reduced by half and the carrots are tender, remove from the heat. You want to retain some sauce so if the liquid is too thick, loosen with a splash of hot water.
Step 4
Remove and discard the whole spices, then transfer the carrots to a serving dish. Spoon over a little of the cooking liquor and sprinkle with parsley to serve.
