Recipe

Ingredients

Carrots (choose one)
16 dutch carrots (2 bunches), peeled, scrubbed cleaned and tops trimmed
1.2lbs / 600g regular carrots, peeled and cut into quarters
2tbsp olive oil
Salt and pepper

Garlic confit butter
1 garlic bulb
½ cup olive oil
8tbsp / 120g butter
1tbsp parsley, finely chopped
Salt and pepper

Garnish
Walnuts (optional)
Parsley or carrot tops, finely chopped
Parmesan, grated


Method
Garlic confit butter
1. Preheat the oven to 250°F/120°C
2. Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
3. Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour and has become soft in texture. Remove the garlic cloves from the oil and store the oil in an airtight container or glass jar to use at a later date.
4. Using the back of a spoon, mash the garlic cloves up until they have formed a paste.
5. In a small pot, combine the butter, garlic confit cloves, parsley and a pinch of salt and pepper. Melt over a low heat or place into the microwave for 2 minutes, stirring every 30 seconds until melted.
6. This amount of butter is more than needed for this recipe. The leftover butter can be stored in the fridge for up to 2 weeks.

Carrots
1. Preheat the oven to 425°F/200°C
2. Place the carrots into a baking tray or sheet pan. Drizzle with olive oil and season with a generous amount of salt and pepper. Mix well with your hands so the carrots are coated. Bake for 30 minutes or until the carrots are tender.
3. Remove the carrots from the oven and while they are hot, pour over 2- 3 tablespoons of the garlic confit butter. Stir through the carrots.
4. Plate up the carrots. Sprinkle over the walnuts, parsley or carrot top and parmesan if using. Serve immediately.

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