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{{#seo:
|title=Glazed carrots, British recipe
|titlemode=replace
|keywords=#carrots #glazedcarrots #lemonjuice #butter #salted #boil #boiling #castersugar #boiledorsimmered #mortarandpestle #cuminseeds
|hashtagrev=032020
|description=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
}}
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, [[Boiled carrots (Mrs Beeton's)|see how they were done in Mrs Beeton's day!]]
{{recipesummary
|TotalCalories = 296
|PortionCalories = 74
|DatePublished=1st December 2013
|Author=Chef
|ImageComment = Glazed carrots with boiled potatoes
|Servings = 4
|Difficulty = 1
|TotalTime = 13 minutes
|PrepTime = 3 minutes
|CookTime = 10 minutes
|Image = [[Image:Boiled glazed carrots.jpg|middle|none|alt=Electus]]

}}
</table>
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====Best recipe review====

''Bright and beautiful''

4.2/5

Tasty too!

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
| 450 g (1 lb) [[carrots]]
| 1 tablespoon [[butter]]
| ½ teaspoon [[caster sugar]]
| 2 teaspoons of [[lemon juice]]
| A pinch of [[Sea salt]]
| [[Freshly ground black pepper]]
}}
===Method===

{{RecipeMethod
| '''Baby [[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]]'''
# Peel the [[carrots]], top and tail them
# Slice into discs about 1 cm thick
# Drop into [[boiling]] water [[salted]] water and [[boil]] for 9 to 12 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]]
===Servings===
450 g (1 lb) carrots for 3 to 4 people

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

{{RecipeLine}}
[[Category:Recipes|Carrots]]
[[Category:Accompaniments|Carrots]]
[[Category:Vegetable recipes|Carrots]]
[[Category:Vegetarian recipes|Carrots]]
[[Category:British recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/carrots|#carrots]] [[Special:Search/glazedcarrots|#glazedcarrots]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/butter|#butter]] [[Special:Search/salted|#salted]] [[Special:Search/boil|#boil]] [[Special:Search/boiling|#boiling]] [[Special:Search/castersugar|#castersugar]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/mortarandpestle|#mortarandpestle]] [[Special:Search/cuminseeds|#cuminseeds]]
</code>

Glazed carrots - Revision history

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