Braised Carrots

Tom Kerridge's recipe for these lovely braised carrots actually includes butter; but if you're trying to go low on the cholesterol front, then olive oil or rape seed oil work just as well... These carrots are a tremendous thing to eat with beef, maybe a steak or some braised or stewed brisket. They're also very good with roasted chicken or game.


  • 8-10 Carrots
  • 400 ml Water
  • 200ml Rape Seed Oil or (light) Olive Oil
  • 150g Sugar
  • 2tsp Salt
  • 4 Star Anise

Peel or scrub the Carrots (Tom scours his)

Bring 400ml Water, 200ml Rape Seed Oil (or a light Olive Oil) and 150g Sugar to a simmer with a few Star Anise dropped in

Add the Carrots

Gently simmer for 45 minutes or so, until the Carrots are tender and the liquid has reduced by half

Serve immediately – with a spoon of the juice (less to be on the super healthy side).  Onion Glazed Beef would be delicious with this carrot dish

[Occasionally I think there is too extravagant amount of oil involved in this - and so I halve the liquid ingredients whilst still cramming lots of carrots in.  This still tastes very good but you might want to move the carrots around a bit more during cooking]

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