Glazed carrots: Difference between revisions
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|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 | |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 | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo -->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 | {{recipesummary | ||
|TotalCalories = 296 | |TotalCalories = 296 | ||
|PortionCalories = | |PortionCalories = 74 | ||
|DatePublished=1st December 2013 | |DatePublished=1st December 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Glazed carrots with boiled potatoes | |ImageComment = Glazed carrots with boiled potatoes | ||
|Servings = | |Servings = 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 13 minutes | |TotalTime = 13 minutes | ||
|PrepTime = 3 minutes | |PrepTime = 3 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image:Boiled glazed carrots.jpg|alt=Electus]] | |Image = [[Image:Boiled glazed carrots.jpg|thumb|middle|none|alt=Electus]] | ||
}} | |||
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<span class="review"><span class="reviewHeader"> | <span class="review"><span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Bright and beautiful</span>'' | ''<span class="reviewTitle">Bright and beautiful</span>'' | ||
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<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | <span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
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# Add the [[butter]] and [[sugar]], [[lemon juice]] and a pinch of salt and toss the pan constantly until the [[carrots]] are glazed | # 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]] | # Season to taste with [[freshly ground black pepper]] | ||
===Servings=== | |||
450 g (1 lb) carrots for 3 to 4 people | |||
===Variations=== | ===Variations=== | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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><!-- /footer hashtags --> | |||
Latest revision as of 18:41, 11 February 2022
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 reviewBright and beautiful 4.2/5 Tasty too! |
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
- 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.
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