Ingredients
750g baby carrots, trimmed
200g eschalots
75g unsalted butter
1 Tbsp extra virgin olive oil
¼ chopped glacé ginger
2 Tbsp ginger marmalade
350ml hot strong chicken or vegetable stock
3 Tbsp chopped parsley
Method
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Blanch carrots and eschalots in boiling salted water for 2 minutes. Set aside. Melt butter with olive oil in a large saucepan. Add ginger and marmalade, stirring, until a gold caramel colour.
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Ad blanched carrots and eschalots to pan, tossing to coat well. Gradually pour in stock, then simmer over low heat, covered, for 10 minutes, shaking pan from time to time.
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Increase heat to high. Gently shake pan to allow remaining stock to reduce to a sticky glaze. Transfer to a serving platter and scatter over parsley just before serving.
