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Honey Glazed Carrots
This is my version of Vichy-style carrots, which are traditionally cooked in water from the famous spa. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so can be made well in advance and just popped into the microwave or stirred in a pan until warmed through.
Ingredients
- serves: 4-6
- time: N/A
- oven temp: N/A°C / N/A°F
- 450 g/1 lb carrots, thinly sliced on the diagonal
- 25 g/1 oz butter
- 1 tbsp honey
- about 300 ml/1/2 pint kitchen garden stock (see page 00) or water
- 1 tsp sesame seeds
- salt and freshly ground black pepper
Honey Glazed Carrots
Place the carrots in a small pan with the butter, honey and enough stock or water to just cover the carrots. Bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
Meanwhile, toast the sesame seeds in a heavy-based frying pan. Tip on to a plate and leave to cool. When the carrots are cooked, tip in the sesame seeds and toss until evenly coated. Season to taste.
To Serve
Spoon the honey-glazed carrots into a warmed serving dish.