sweet glazed carrots

Carrots but not as you know them. These are subtlety sweet and particularly delicious. The roots of this recipe are French and Danish and that’s why they are so tasty. The French often serve their carrots like this and the chief chefs in our house when I was growing up were Danish. Once I’d cooked them this way as a side dish, I always cook them this way when I have carrots especially when I cook a roast. They are perfect at Thanksgiving and with the Christmas feast.
Serves 6.
1kg of carrots
30g of butter or a tablespoon of olive oil
1 teaspoon of maple syrup or sugar
1 big squeeze of lemon juice
A handful of finely chopped  parsley
Salt and pepper

Top and tail the carrots, this means removing the very ends of the carrots. Then chop into slices or chunks. Add to a large pan of boiling water and boil for 5-6 minutes until tender. Drain the pan leaving the carrots still in it. Place back on the stove and add the butter, maple syrup, lemon juice and salt and pepper to taste. Stir for a couple of minutes then tip into a serving bowl. Sprinkle with the chopped parsley and serve.
Lastly…carrots are amazingly good for you as they are full of beta-carotene which protects the eyes from age related macular degeneration and senile cataracts. They also contain health giving properties that protect against cancer, heart desease and strokes.

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