st george's day recipe:

sugar glazed carrots

Carrots are a great winter vegetable favourite.

But during winter they can be dull and lifeless, and lacking flavour and the sweetness that they behold during summer.

When faced with this problem, there are two answers, roast them <click here> or cook them as per my method below.

This method will produce buttery, sweet carrots.

method

1. Wash and peel carrots
2. Cut them into long thin slices cutting the carrot at a 45° bias or just slice them nice and thin
3. Place into a saucepan
4. Add only enough water to ¾'s cover them (as the carrots cook and soften the carrots will fall below the water line)
5. Add 1tbs of butter and 1 tbs of sugar per two cups of cut carrots
6. Bring the water to a boil and gently simmer, stirring in the butter and sugar
7. Allow to simmer gently until the water has evaporated, by the time the water has evaporated the carrots should be cooked
8. As the carrots cook and the water evaporates the butter and sugar will form a wonderful glaze

chef notes:

For extra flavour

• replace the water with orange juice or
• replace some of the water with the juice of one orange and the grated zest

email chef@tallyrand.info