It has been far too long since I posted a recipe considering that my initial intention had been to share and inspire the delights of food with others. Having had lunch out with a friend who raved about the glazed carrots I thought I'd show her that mine are better!
My favourite recipe takes a little more effort than shoving them in a pan of water but it transforms the usual accompanying vegetable into a showcase on its own. I first tried this recipe from 'The Complete Christmas Cookbook' about 15 years ago and have discovered many recipes that are far too good to be cooked just once a year.
Like all my recipes I adjust the quantities to suit us, but this recipe supposedly serves 4.
Ingredients:
450g / 1lb carrots
25g / 1oz / 2 Tbsp butter
120ml / 4fl oz cider
15ml / 1 Tbs soft light brown sugar
60ml / 4 Tbsp vegetable stock or water
5ml / 1 tsp Dijon mustard
15ml / 1 Tbsp finely chopped fresh parsley
- Trim the tops and bottoms off all the carrots, peel or scrape them. Cut them into julienne strips.
- Melt the butter in a heavy based frying pan, add the carrots and saute for 4-5 mins, stirring frequently. Sprinkle with the sugar and cook, stirring for a 1 minute or until the sugar has dissolved.
- Add the cider and stock to the frying pan. Bring to the boil and stir in the Dijon mustard. Partially cover the pan with the lid and simmer for about 10-12 minutes, until the carrots are just tender. Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
- Remove from the heat and stir in the chopped parsley. Spoon the carrots into a warmed serving dish (or pile onto your plate!)
You wouldn't believe that the humble carrot can taste so good ... get into that kitchen and see for yourself.
