- 500g carrot, peeled and cut into long chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 red onion, peeled and quartered with root intact
- 3 sprigs thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tbsp soft brown sugar
- 3 tbsp red wine
- 1 tbsp good-quality balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.