Monday, 29 September 2008

Honey-Mint Glazed Carrots

I got some lovely young carrots in a variety of colours, and thought they would do well in a very simple dish to show them off.

3 or 4 servings
30 minutes - 15 minutes prep time

Honey Mint Glazed Carrots
1 tablespoon finely minced fresh mint
6 to 8 small carrots (450 grams or 1 pound)
2 tablespoons unsalted butter
1 tablespoon honey

Mince the mint and set it aside. Wash the carrots. If they are nice and fresh, and at this time of year they should be, don't peel them but just give them a good scrub. Cut them into slices a quarter of an inch thick, or just a little thinner. Put them into a pot with just enough water to cook them, and cook them for about 10 or 15 minutes, until nearly done. Drain off all but a tablespoon or so of water, and return them to the stove. Add the butter and the honey.

Continue cooking the carrots for about another 5 minutes, stirring frequently. Once the butter is absorbed and the honey begins to caramelize, remove the carrots from the stove and mix in the mint.

1 comment:

Bellini Valli said...

Multicoloured dishes have obvious appeal. We do eat with our eyes first as they say:D