Lemon-Glazed Carrots

Marmalade makes an excellent glaze with plenty of flavour of its own to add a subtle bitter-sweet taste. Try lemon marmalade with carrots, orange marmalade with parsnips or beetroots and lime marmalade with turnips or swedes.


  • 1 lb / 455 g carrots
  • 1 oz / 30 g butter
  • 1–2 tbsp lemon marmalade
  • salt
  • freshly ground white pepper
  • 1 tbsp finely chopped chives or parsley


Peel or scrub the carrots, as appropriate. Slice them, cut them into batons or leave whole, depending on size. Put them in a saucepan with 1 in / 2.5 cm. water and simmer gently until almost tender. Stir in the butter, marmalade and seasoning and raise the heat. Allow the cooking juices to amalgamate to a glaze, then transfer to a serving dish. Sprinkle with herbs before serving.