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.
- Juice the large carrots and then the oranges. Reserve the juice obtained from both.
- 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.
- 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. www.farrbayinn.co.uk.