Method

• 1.
  Blanch carrots in a saucepan of boiling water for 3 minutes or until slightly tender, then drain and refresh in iced water.
• 2.
  Melt one-third butter and one-third oil in a large frypan over medium-high heat. Add one-third carrots, stirring occasionally, for 5 minutes or until carrots are starting to colour, then set aside. Repeat cooking process two more times.
• 3.
  Once final batch of carrots is done, return all carrots to pan with garlic and orange zest, and cook, turning gently, for 2 minutes or until fragrant.

• 4.
  Arrange carrots on a serving platter and top with remaining ingredients to serve.