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!

Glazed carrots

Glazed carrots with boiled potatoes
Servings:	4
Calories per serving:	74
Ready in:	13 minutes
Prep. time:	3 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	1st December 2013

Best recipe review Bright and beautiful 4.2/5 Tasty too! Klapaucius

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

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

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.

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