Catherine Brown

Glazed Carrots

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Do not use very young carrots, as they are best eaten raw, or very large, old carrots which will have lost their natural sweetness.

Ingredients

  • 500 g (1 lb 2 oz) carrots, peeled
  • 50

Method

Cooking

Cut the carrots into bite-sized pieces. Place them in a pan with the butter, sugar, salt and enough water to come halfway up the carrots. Simmer till the carrots are almost cooked. Most of the liquid should have evaporated. Shake the carrots in the pan over a high heat till almost all of the liquid has evaporated – take care not to brown the carrots.