Glazed Carrots
This is another really simply, go to side that deserves a place in everyone’s life. The cooking method brings out the sweetness and colour of the carrots. The vibrant orange offers a good contrast to any plate of food that is otherwise looking a bit beige. You can also serve whole baby carrots cooked this way as part of a sharing platter
Use any age of carrot, old or young, although you can’t beat baby carrots just pulled from the garden.
If you are using big winter carrots, cut them into fat match stick shaped batons of a similar size so that they cook evenly. With new carrots just scrub or peel them.
You can also use any colour of carrot, orange and yellow look good together, although for impact and taste I like the plain old orange variety.
Ingredients
Serves 2 – 4
Special equipment - a small frying pan or a wide bottomed saucepan
60ml water or enough just to cover the carrots
Salt
Finely chopped fresh parsley or mint to garnish
300g baby carrots, peeled and left whole, or, big carrots cut into match sticks
30g dairy free margarine or olive oil
1 tsp sugar
Method
Put the margarine or oil in a wide frying pan or saucepan over a medium heat with the sugar and a little salt.
Add the carrots and just enough water to cover and simmer for 10-15 minutes depending on the age of the carrot.The aim is to evaporate all the water so that there’s just a little syrupy liquid left in the bottom of the pan. If all the water evaporates before the carrots are cooked to your liking, add a little more.
The carrots are done when they are al dente and there’s only a syrupy glaze left in the pan.
To serve, sprinkle with parsley or, even better, mint.
