Little glazed carrots

Little glazed carrots

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Perfect with almost anything, these soft, sweet carrots are just the thing to accompany a simple supper in the autumn, when they come into their own. Choose small carrots that are free from blemishes and feel heavy for their size.

Ingredients

Quantity Ingredient
500g small sweet carrots, peeled and trimmed
25g butter
2 teaspoons honey
small bunch thyme
sea salt
handful flat-leaf parsley, leaves only, finely chopped

Method

  1. Scrub or peel the carrots and trim them, leaving on a little of the green leafy tufts. Place in a saucepan with the butter and honey. Pour on enough cold water to just cover the carrots and add the thyme and a good pinch of salt. Bring just to the boil, then turn down the heat to a simmer and cook until just tender; this will take about 10 minutes. Discard the thyme.
  2. Now turn up the heat and boil rapidly until all the water has evaporated and the carrots are coated in a lovely shiny glaze.
  3. Serve warm, with a generous sprinkling of chopped parsley.
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