Without a doubt, carrots are a firm favourite at any meal. They’re likely to be one of the most popular vegetables and their versatility sees them in dishes from cake to Sunday roast. One meal they certainly can’t be missed is Christmas lunch. Executive chef Paul Macnish never ceases to amaze us with what he can do with flavours and produces great dishes, even when tackling the classics (you should try his bacon sandwiches). Without further a do, roast carrots:
- Carrots, we’ve used heirloom chantenay carrots
- Melted butter
- Cracked Black Pepper
- Cinnamon Stick x1
- Star Anise x1
Begin by top and tailing the carrots.
Add them to a pan of water with salt, star anise and a cinnamon stick.
Simmer for 15 minutes and then strain.
Arrange evenly on a baking tray and put in the oven at 180°C until cooked. Time will vary depending on variety.
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