750g baby carrots, trimmed
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
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.
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.
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.