This recipe was inspired by chef Charlie Lakin of The Marquis in Kent, who told me that he always throws in some whole carrots to a braise and serves them as hot pot carrots on his menu. He also adds a fat such as beef dripping to his braising liquids so that the meat is almost confited. I've taken both ideas and applied the spirit of them to this side dish with delicious results. If you don't have a slow cooker then just cook the carrots over a very low heat on the hob or even in your oven, but check for doneness after an hour or so.
500g Chantenay carrots, trimmed and peeled
500ml Healey's Classic Oak Matured Cyder or other cider of your choice
150ml Rapeseed oil or olive oil
50ml reduced chicken stock (or use good quality stock cube)
1 bay leaf
2 cloves garlic, left whole but crushed
1 sprig thyme
1 sprig rosemary
2 tsp chopped flat leaf parsley
Place all the ingredients apart from the parsley in a slow cooker and cook for about 8 hours or overnight. Remove the carrots from the cooking liquor. Strain the liquor into a pan and reduce by half to two thirds. Add the reserved carrots to the pan and gently reheat in the sauce. Serve, sprinkled with chopped parsley with any roast meat.