Glazed Carrots

Preparation info
  • Serves


    • Difficulty


Appears in

By Gary Rhodes

Published 1994

  • About

Cooking carrots in this way really lifts a basic vegetable into a complete dish. They also eat very well with the Pigs’ Cheeks Stew, whether it is made with pigs’ cheeks or duck legs.


  • 750 g ( lb) carrots
  • 600 ml (1


Split the carrots lengthways and then cut into 1 cm (½ in) pieces diagonally. Cover them with the vegetable stock, add the butter and bring to a simmer. Cook for 10–12 minutes. The carrots should now be re