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.
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
© 1995 Frances Bissell. All rights reserved.