1 lb whole carrots (peeled, chosen roughly the same size)
Juice of 1 orange
A little orange zest
A few sprigs fresh thyme
2-3 fresh bay leaves
3 tbsp good salted butter (French, if you have it)
1 heaping tbsp Sicilian tomato paste (the concentrated kind)
1/2 cup hot water
Sea salt, to taste
A big handful of chives, finely chopped (to finish)
Directions
Peel the carrots and choose ones of a similar size so they cook evenly. Lay them in a single layer in a pan that fits them all.
Add the orange juice, orange zest, thyme, bay leaves, and butter to the pan.
Dissolve the Sicilian tomato paste in the hot water to make a thin tomato water.
Set the pan over medium heat and roll the carrots around in the melting butter to coat, then pour in the tomato water and stir to combine.
Cover with a cartouche (a round of parchment pressed onto the surface) and braise for about 20 minutes, giving the pan a shake halfway through so the carrots stay coated.
Spoon the sauce over to glaze and cook another minute or two, until a knife slips through a carrot easily.
Plate the carrots, spoon the crimson sauce over the top, and finish with a generous sprinkle of finely chopped chives.
From @cocolarkincooks (Corre Larkin). Method transcribed from the video; quantities are approximate.
