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

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

Larger, older carrots

  1. Peel the carrots, top and tail them
  2. Slice into discs about 1 cm thick
  3. Drop into boiling water salted water and boil for 9 to 12 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

| Add the butter and sugar, lemon juice and a pinch of salt and toss the pan constantly until the carrots are glazed

  1. 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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