Glazed carrots are a tasty way to ensure that you and your family are eating your five a day – this recipe uses a glaze made from sugar and butter that is rich enough to add flavour but doesn’t make the vegetables too unhealthy. Glazed carrots are a colourful and tasty way to serve carrots with your main course – especially with the last minute addition of bright green parsley for great constrast in the dish.
- 60g (2oz) butter
- 4 level tbsp caster sugar
- 1 vegetable stock cube
- 1kg (2¼lb) small carrots, eg, Chantenay
- 2-3 level tbsp chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Pour 300ml (½ pint) water into a saucepan and add the butter, sugar and stock cube. Place the pan over a medium heat and stir until the butter melts and the sugar and stock cube dissolve. Add the carrots to the pan. Bring the contents of the pan to the boil, then cover pan and simmer carrots for 10-12 minutes, or until they are just almost tender.
Remove the lid from the pan and boil the mixture rapidly until most of liquid has evaporated and the carrots are left in a sticky glaze, stirring the carrots occasionally so that they don’t burn.
Stir in most of the chopped parsley and season to taste with salt and pepper.
Sprinkle over the remaining parsley just before serving.
Serve with anchovy-crusted lamb and potato gratin. You can cook until the end of step 1 a few hours before the dinner party. Reheat and evaporate the excess liquid as in step 2 about 10 minutes before serving, and then stir in the parsley just before serving so that it stays bright green.