Glazed Carrots
A community recipe by ChrisRSANot tested or verified by Nigella.com
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In a saucepan put the water, sugar, salt and butter then the carrots. Bring to the boil and turn down to a simmer. The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it's the consistency of a thick syrup on a high heat Add the chopped herbs. And there you go.
In a saucepan put the water, sugar, salt and butter then the carrots. Bring to the boil and turn down to a simmer. The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it's the consistency of a thick syrup on a high heat Add the chopped herbs. And there you go.
Introduction
These go well with anything from fish to lamb.
These go well with anything from fish to lamb.
Ingredients
Serves: This would serve 4 people.
Metric
Cups
- 500 millilitres sparkling mineral water
- 25 grams sugar
- 1 teaspoon salt
- 500 grams baby carrots
- 50 grams butter
- 25 grams fresh flatleaf parsley (chopped)
- 25 grams fresh chervil (chopped)
- 17½ fluid ounces sparkling mineral water
- 1 ounce sugar
- 1 teaspoon salt
- 18 ounces baby carrots
- 2 ounces butter
- 1 ounce fresh italian parsley (chopped)
- 1 ounce fresh chervil (chopped)
Method
Glazed Carrots is a community recipe submitted by ChrisRSA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
The more butter you use the nicer it gets.
The more butter you use the nicer it gets.
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What 1 Other has said
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Posted by susiequeue on 22nd December 2016
Show more commentsWhat is the role of the sparkling mineral water?