Christmas Carrots

I did in the end make some festive carrots for our Christmas lunch, using some heritage red carrots.

Take a frying pan, this and fill with evenly cut carrots, either whole or halved in the main. To this add a large knob of butter, a splash of white wine vinegar, the juice from two clementines (you could use similar citrus fruit, or one orange).

Add some fresh mixed herbs. Cover the carrots with boiling water and turn the heat on.

Then let the carrots bubble away gently on the stove top for about 40 minutes. Once the water has evaporated, the carrots should caramelise in the remaining sweet and sour reduction, I always let the carrots brown slightly on the edges.

The result is tender, slightly pickled carrots, full of festive flavours.

Roasting Vegetables

When I do a Sunday roast I do like adding some roasted vegetables on the side. One time I did this I did butternut squash and heritage carrots. This was seasoned with salt, pepper and fresh herbs.

Another thing I do with roasting vegetables is put them at he bottom of the roasting pan. Here for roast belly of pork I have pepper, butternut squash, onions, mushrooms, fresh herbs and as it was pork, some apple.

This helps keep the roast moist and tender, whilst also adding flavour. When you leave the meat to rest, you can finish the vegetables off in the oven, or use it as the base for some gravy.

I really like roasting candy and yellow beetroot, but have had trouble finding them recently. Another favourite are parsnips, which are easier to find.