Apricot-glazed carrots
4
Easy
8 minutes
20 minutesWith iconic gingham-patterned lids and homemade-style handwritten script labels, there’s no mistaking a jar of Bonne Maman. Simple, time-honoured French techniques have been used for over 40 years to produce sweet preserves from only the finest fruit. Enjoy as a sweet addition to cheeseboards, slather thickly on a slice of toast, or give savoury festive sides a hint of sweetness with a dollop of Bonne Maman.
Ingredients
Method
- 2 x 200 g packets baby carrots
- 3 T Bonne Maman apricot preserve
- 4 T verjuice
- 2 T extra virgin olive oil
- 1 T wholegrain mustard
- salt, to taste
- 150 g Woolworths beechwood-smoked gammon, diced and fried or cooked in an air-fryer
- 40 g flaked almonds, toasted
- chives, snipped, to garnish
Method
Ingredients
1. Place the carrots in a bowl.
2. Mix the jam, verjuice, olive oil and mustard. Toss with the carrots.
3. Cook for 20 minutes in batches in the air-fryer at 180ºC.
4. Season to taste and serve with the gammon, almonds and chives.
Photography: Jan Ras
Videography: Romy Wilson
Recipes: Abigail Donnelly
Food assistant: Bianca Jones, Emma Nkunzana
The Bonne Maman brand essence stems from the founder, Jean Gervoson’s desire to produce homemade jam like his grandmother would make. Bonne Maman means ‘Grandmother’ or ‘Granny’ in honour of Gervoson’s grandmother. Produced in France and launched over 40 years ago, Bonne Maman hasn’t changed its branding since it was launched, to symbolise the all-natural goodness.
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