Glazed carrots
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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
{{RecipeMethod
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
}}
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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