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Gary Rhodes

Glazed Carrots

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Rhodes Around Britain
Rhodes Around Britain

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.

Ingredients

  • 750 g (1½ lb) carrots
  • 600 ml (1

Method

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

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