Glazed carrots with herbs
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Carrots; trimmed (sliced on the diagonal 0.5 cm (1/4 inch) thick) |
| 25 | grams | Unsalted butter* |
| 150 | millilitres | Vegetable stock |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Fresh minced parsley |
| 1 | teaspoon | Fresh dill, finely chopped |
| Salt and pepper | ||
Directions
*(Vegans use vegan margarine or oil instead of butter) A classic way of cooking carrots, particulary good in summer using fresh baby carrots and parsley from the garden.
Cook the carrots in boiling salted water for 5 minutes, or until they are just tender. Drain them in a colander, and refresh them under running cold water. In a frying-pan toss the carrots in the butter over moderate heat until they are well coated. Add the stock, sugar, and salt and pepper to taste, and cook the mixture over a moderately high heat, tossing the carrots, until the liquid is reduced to a glaze. Stir in the parsley and the dill. Serve hot.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias