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.
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
Melt the butter in a large frying pan and sauté the carrots lightly. Add the contents of the blender, and salt to taste, bring to the boil, cover and cook gently for 15 minutes, until just tender. The carrots should absorb nearly all the liquid, but if necessary, uncover and boil hard to reduce to a buttery glaze.
© 1990 Joyce Molyneux. All rights reserved.