Maple and Orange Chantenay Carrots is a traditional British recipe for a classic accompaniment of baby carrots in a maple syrup and orange dressing with parsley that makes an excellent accompaniment to Easter roasts. The full recipe is presented here and I hope you enjoy this classic British version of: Maple and Orange Chantenay Carrots.
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Maple and Orange Chantenay Carrots: Classic accompaniment of baby carrots in a maple syrup and orange dressing.
Ingredients:
800g Chantenay carrots (or any baby carrots), scrubbed and trimmed
2 tbsp maple syrup
juice of 1 orange
finely-grated zest of 1 orange
4 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Place the carrots in a pan, cover with cold water then bring to a boil and cook for 10 minutes. Drain well then return to the pan and season to taste.
Add the maple syrup along with the orange juice and zest. Continue cooking over high heat, stirring constantly, for 5 minutes, or until the glaze coats the carrots.
Sprinkle over the parsley and toss to combine. Turn into a warmed serving dish and bring to the table.
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