The resident troublemaker, Mozart, was well overdue for a trim. So off to Glebe we went! A full schnauzer trim takes a good few hours, which meant I had plenty of time to fill. And where better to spend some time than Galuzzo’s Fruit Market on Glebe Point Rd? Amongst many impulse purchases I couldn’t go past some beautiful baby carrots:
With produce this fresh and delicate, I like to keep things pretty simple. There’s no need to peel or chop the carrots, just wash and brush them lightly. Then accent their natural flavour with restraint, in this case with a classic touch of honey, and a less-common hint of five spice:
The result is a simple side that goes well with rich meat and a bitter leaf. These beauties were served with confit duck legs and sautéed cavalo nero. Perfect!
- 16-20 baby carrots, preferably varied colours
- 2 tablespoons olive oil
- ½ teaspoon five spice
- 1 teaspoon honey
- Wash the carrots well, rubbing off any dirt, and trim the tops leaving about 2cm of stalk. (There is no need to peel them.)
- Heat the olive oil in a frying pan over a medium heat.
- Add the carrots to the pan and toss to coat with oil. Cook, turning regularly, until nicely coloured and almost cooked (about 9-10 minutes).
- Sprinkle the carrots with five spice. Don't go overboard, use half a teaspoon at most as the spices are quite strong. Toss the carrots so the spice coats them evenly.
- Now drizzle over the honey and give the carrots a final toss to glaze them nicely. Serve warm and enjoy!