Carrots with Ginger, Lemon and Honey

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Adding a pinch of sugar and a dash of lemon to the cooking water of carrots is a well-known enhancer. This recipe goes several steps further, replacing sugar with honey and scenting the carrots with a waft of ginger. It’s good enough to eat on its own, but goes well with grilled chicken too.


  • 1 lemon
  • 1 tablespoon honey
  • 2.5 cm/1 <


Pare the zest of the lemon in thin strips with a potato peeler, being careful to avoid the white pith. Squeeze the juice. Put the zest and juice into a blender with the honey, ginger, and 150 ml/¼ pint