Glazed carrots

From Cookipedia


Glazed carrots
Glazed carrots
Glazed carrots with boiled potatoes
Servings:450 g (1 lb) carrots for 3 to 4 people
Calories per serving:0
Ready in:13 minutes
Prep. time:3 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:1st December 2013

Carrots, cooked or raw lend great colour to any dish, the glaze, which is a simple process, lifts a dish even more.

For a bit of fun, see how they were done in Mrs Beeton's day!


Ingredients

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Method

  1. Baby carrots
  2. Scrub the carrots
  3. Drop into boiling water salted water and boil for 7 to 10 minutes depending upon your desire for crunch
  4. Drain the carrots and return to the now dry pan and heat to evaporate any excess moisture
  5. Add the butter and sugar, lemon juice and a pinch of salt and toss the pan constantly until the carrots are glazed
  6. Season to taste with freshly ground black pepper


  1. Larger, older carrots
  2. Peel the carrots, top and tail them
  3. Slice into discs about 1 cm thick
  4. Drop into boiling water salted water and boil for 9 to 12 minutes depending upon your desire for crunch
  5. Drain the carrots and return to the now dry pan and heat to evaporate any excess moisture
  6. Add the butter and sugar, lemon juice and a pinch of salt and toss the pan constantly until the carrots are glazed
  7. Season to taste with freshly ground black pepper


Variations

Bruise a teaspoon of cumin seeds in a mortar and pestle and sprinkle over the carrots as they are served.

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