HONEY-GLAZED CAR­ROTS

Destiny - - Food -

WHEN PRE­PAR­ING A MEAL JUST FOR MY­SELF, I SLICE REG­U­LAR CAR­ROTS, BUT OC­CA­SION­ALLY I LIKE SOME­THING A LIT­TLE FANCIER AND USE MUL­TI­COLOURED RAIN­BOW BABY CAR­ROTS. HOW­EVER, FANCY OR NOT, THIS IS A WIN­NING SIDE DISH TO ANY MEAL.

Serves: 4

YOU WILL NEED:

500g car­rots, peeled

15ml (1T) ground cumin

60ml (4T) orange juice

60ml (4T) water

30ml (2T) un­salted but­ter

60ml (4T) honey

30ml (2T) chopped fresh pars­ley Salt and pep­per

METHOD:

1. Place the car­rots in a pan along with the cumin, orange juice and water. Cover and leave to sim­mer un­til the car­rots are ten­der.

2. Re­move the lid, turn the heat up to high and add the but­ter and honey. Sauté the car­rots over un­til sticky and glazed.

3. Toss in the pars­ley and sea­son to taste.

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