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Vichy carrots with caramelised onions

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Ross Burden

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the Vichy carrots, melt the butter in a small frying pan.

  3. Add the brown sugar and heat until it begins to caramelise. Add the orange juice and zest and reduce to a syrup consistency. Add the blanched carrots and mix together.

  4. For the caramelised onions, heat the oil and butter in a small frying pan. Add the onions and cook until soft. Add the brown sugar, and heat until the sugar melts and caramelises. Add the vinegar then stir together.

  5. To serve, place the Vichy carrots onto a warm plate and spoon over the caramelised onions.

Ingredients

For the Vichy carrots

  • 150g/5½oz carrots peeled sliced and blanched
  • 25g/1oz brown sugar
  • 50g/1¾:oz unsalted butter
  • 1 orange, juice and zest only

For the caramelised onions

  • 1 onion finely sliced
  • 25g/1oz unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 tbsp brown sugar
  • salt and freshly ground black pepper

Shopping List

Vichy carrots with caramelised onions

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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