GP recipe An interesting accompaniment

At the restaurant I am always looking to get maximum flavour from ingredients.

I came across the idea of cooking vegetables in their own juice rather than in stock or water. Although you need a juicer for this recipe, there are so many uses for it that every household should have one. These carrots have a wonderful flavour and make a perfect vegetable side dish. 

Glazed carrots

  1. Juice the large carrots and then the oranges. Reserve the juice obtained from both.
  2. Briefly fry the baby carrots in the butter then add the carrot and orange juices. Cook over a medium heat until nearly all the liquid has evaporated and the baby carrots are cooked through and have become glazed.
  3. Keep warm until needed and serve as an accompaniment to a main course. 

Dr Chris Duckham is a GP in Tongue and Armadale, Sutherland and runs Restaurant Cote du Nord, Farr Bay Inn, Sutherland.

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