Oscar-nominated actress Florence Pugh has shared the unique method she employs to cook her carrots when it comes to making a Sunday roast. Carrots are an essential part of the British family staple and people opt for a number of different ways to roast or fry or boil them, using things like salt, pepper, olive oil and honey to make them taste great. But Florence uses one unique ingredient for cooking her Sunday roast carrots and it’s something she says makes them taste “zingy”.
The 29-year-old Oxford native, who has starred in hugely successful films such as Little Women and Marvel’s Thunderbolts, appeared on No Taste Like Home With Antoni Porowski, which is available on Disney Plus, and took the Queer Eye cook through her method for making a mouthwatering Sunday roast. She spoke to Antoni along with her father Clinton Pugh and her mother Deborah Mackin and revealed her family’s trick for the best carrots.
In a teaster for the episode of the series in which she appears, she takes Antoni through various steps in cooking a Sunday roast, with one standing out in particular.
When it comes to cooking the vegetables, she revelas that she uses orange juice to cook her carrots. She says that it makes them nice and “zingy”, which Antoni labelled “so nice”.
BBC Good Food says that these orange-glazed carrots take only 15 minutes to make. All you have to do is boil baby carrots until they are “just tender”, then melt butter into a frying pan. Add the drained carrots and fry on a high heat for one minute.
Then, you pour over three tablespoons of orange juice and cook for a further 2 to 3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, serve them with some parsley.
People shared their thoughts on the method in the comments section of a teaser for the episode posted on TikTok. One person wrote: “I’ve never cooked carrots in OJ. Rich.”
Another shared: “I want to come to Sunday dinner at the Pugh home.”
Of Good Food’s recipe, one commenter wrote: “Just made these and they’re now in the fridge to be reheated for Christmas dinner. Had a taste and they are lovely. I was a bit worried the orange would be overpowering but you can barely taste it.”
Another said: “I can’t think of a better way to serve carrots, this recipe is wonderful.”
