Clementine Carrots
These zesty carrots will put the spring back in your step. We collaborated with our friends at Tesco's Vegmas Supper Club to create the perfect, zingy side for your Christmas table. More pop than a Christmas cracker, and twice as tasty. This is the perfect vegan side dish for your Christmas dinner or side vegetables for your roast!
Servings
Ingredients
For the recipe
<item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>300g tendersweet carrots<item-todo-done><item-todo-done>2 clementines<item-todo-done>
Ingredients
For the recipe
<item-todo-done>6 tbsp plant-based butter<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>600g tendersweet carrots<item-todo-done><item-todo-done>4 clementines<item-todo-done>
Before you start
Preheat oven to 190℃ | Roasting tin | Colander | Deep saucepan | Kettle
Prepare the carrots
- Wash and trim the leaves off your carrots
- Put the carrots in colander.
- Sprinkle a generous pinch of salt into a deep saucepan, half fill with boiling water from the kettle, place on the stove over a high heat
- Put the colander on top of the pan
Steam the carrots
- Put the pan on the stove over a high heat, bring the water to the boil, steam the carrots for 5 minutes, then drain and set them to one side
Dress the carrots
- Warm the plant-based butter in a pan over a low heat
- Put the carrots in the pan and fry, turning constantly, for 5 minutes
- Squeeze the clementine juice into the pan, catching any pips with your other hand
- Continue stirring the carrots for a further 4-5 minutes until they’re cooked through and serve immediately