Graham Kerr

201 Glazed Rum Carrots

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    6

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Baby carrots 1 lb. 1 lb. 500 grams
Salt, pepper, coriander To season To season To season
Rum 1 tbsp. 1 tbsp. 15 milliliters
Sugar 2 tbsp 1 oz. 30 grams
Butter 2 tbsp 1 oz. 30 grams

Method

Method of Preparation

  1. Peel carrots and cut into 2-inch pieces—trim to small barrel shape.
  2. Measure sugar and butter.

Method of Cookery

  1. Place carrots in a very little water—add sugar, rum, and butter. Season with salt, pepper, and ground coriander. Cook, boiling gently, until the water has evaporated, leaving the carrots glazed.

© 1966 Graham Kerr. All rights reserved.