Christmas carrots

A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze.

Tom Kerridge Recipes

By Tom Kerridge
From Tom Kerridge Cooks Christmas


  • 9 medium carrots, peeled, topped and tailed
  • 250g/9oz butter
  • 150g/5½oz sugar
  • 3 tsp salt
  • 4 star anise


  1. Use a clean scourer to smooth the carrots and remove any peel marks (optional).

  2. In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.

  3. Serve the carrots as a side dish with the reduced cooking liquid poured over.

Recipe Tips

The carrots can be cooked in advance and quickly reheated in the cooking liquor just before serving.

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