Glazed carrots
It takes a little vigilance but the resulting flavour is a revelation to many people and you won't cook them any other way again.
SERVES
6
PEOPLE
COOKING TIME
30
MINUTES
Ingredients
1 lb (450g) carrots, Early Nantes and Autumn King have particularly good flavour
1½ oz (15g) butter
4 fl ozs (100ml) cold water
Pinch of salt
A good pinch of sugar
To garnish
Freshly chopped parsley or fresh mint
Method
Cut off the tops and tips, scrub and peel thinly if necessary. Cut into slices 1/2 inch (7mm) thick, either straight across or at an angle. Leave very young carrots whole.
Put them in a saucepan with butter, water, salt and sugar. Bring to the boil, cover and cook over a gentle heat until tender, by which time the liquid should have all been absorbed into the carrots, but if not remove the lid and increase the heat until all the water has evaporated. Taste and correct the seasoning. Shake the saucepan so the carrots become coated with the buttery glaze.
Serve in a hot vegetable dish sprinkled with chopped parsley or mint.
Tip: It's really important to cut the carrots into the same thickness, otherwise they will cook unevenly. You must keep a close eye on them so they don't burn, particularly if it's your first time.
