Glazed carrots

Glazed carrots

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

Glazing is a classic method of cooking carrots rather than simply boiling them. Young baby carrots need only to be scraped lightly and, if they are tiny, cooked whole. Larger carrots can be used, but are best cut into finger-length batons. Everyone loves the syrupy glaze that is left at the end of cooking.

Ingredients

Quantity Ingredient
1kg baby carrots
60g butter
good pinch salt
1-2 tablespoons honey or sugar
2 tablespoons mint or continental parsley, chopped
freshly ground black pepper, to season

Method

  1. Wash the carrots and cut off the green tops, leaving a small tuft. Put the carrots in a saucepan with 1 cup water, the butter, salt and honey or sugar. Cover the pan and cook gently for about 10 minutes, until almost tender. Remove the lid and cook briskly until the liquid in the pan has completely evaporated, taking care not to burn. Shake the pan frequently so that the carrots are thoroughly glazed with the sugar and butter. Toss with the mint or parsley and pepper, and serve piping hot.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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