Glazed carrots re-ignites warm memories for me. My mum use to make amazing glazed baby carrots and serve them with meat dishes on Sundays when we sat around the big round dining table. Although my version of glazed carrots are a bit more rustic and zingy, these are a treat to eat and a great way for children to enjoy carrots.
Use local honey where possible. I was lucky that one of my yoga students is a bee keeper and the honey from her is a pale slightly floral honey which has crystalised a bit – perfect! And for goodness sake, unless you’re dairy intolerant, don’t forego the butter… just don’t.
- 1 bunch of carrots peeled and cut into shorter halves
- 1 tablespoon butter
- 1 tablespoon honey
- a squeeze of lemon juice
- 1/4 inch slidce of ginger cut into fine pieces
Boil or steam your carrots until they soften. Remove from the water.
Melt the butter over a medium heat and add the honey, lemon & ginger to the pan. Stir until mixed. Add the carrots to the pan and keep stirring so that the carrots are coated in the glaze and cook for 5 minutes.
I think these go best with a hearty meat dish, like duck leg. Ooh.