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Glazed young carrots
Preparation info
- To Serve
Four
- Difficulty
Easy
Appears in
Published 1978
This recipe is for the pale gold early summer carrots sold in bunches complete with their lacy green tops. They look most springlike if the tiniest bit of top is left on each and the pointed ends of the roots barely trimmed.
Ingredients
Method
Remove the green tops and scrape but do not peel the carrots. Toss them into a saucepan of fast-boiling lightly salted water and cook gently for about 10 minutes after the water has come back to the boil -very small carrots need even less. They should still be slightly firm. Drain, reserving a few tablespoons of the cooking liquid.
Glean out the saucepan and melt the butter and sugar ov