Honey glazed carrots

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This recipe produces carrots that have a lovely glaze and which are slightly sweet.  The key to success it to ensure that the syrup has just about gone (leaving the glaze on the carrots) when the they are ready.  This can be done by varying the amount of stock used, the width of the cooking pan and by the level of heat used.  The important thing is to key an eye on progress during cooking.

Preparation Time: 10 Mins

Cooking Time: 30 Mins

Total Time: 40 Mins

Ingredients

For 4 servings…

450 gms          Carrots  - small       

30 gms            Butter       

140 ml             Stock  - chicken       

1 tbs               Honey  - runny        

                      Pepper  - freshly ground, black 

To serve

                      Parsley  - chopped    

Method

Put all ingredients apart from the parsley into a shallow pan so that stock just covers the carrots.  Cover the pan and reduce the heat to a minimum.  Leave undisturbed for 30 minutes by which time the fluid will be considerably reduced.  Turn carrots over and continue, checking every few minutes to ensure that carrots do not catch or the syrup vanish.  The carrots should be shiny.  Turn into a serving dish and sprinkle with finely chopped parsley.

 

 

 

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