Glazed Carrots with Parsley and Cream
A recipe from my mum that’s been on our Christmas dinner menu for as far back as I can remember!
- 450g (1lb) carrots, Get good ones, preferably from local suppliers ( you can get your bunch of carrots still dirty from the Framers market which you will know they have pretty much just been pulled from the ground!
- 10g butter
- 125ml cold water
- pinch of salt
- tsp of sugar
- 50ml fresh cream
- freshly chopped parsley
- Cut off the tops and tips, scrub and peel thinly if necessary.
- Cut into slices, either straight across or at an angle. Leave very young carrots whole.
- Put them in a saucepan with butter, water, salt and sugar.
- Bring to the boil, cover and cook over a gentle heat until almost tender, by which time the liquid should have all been absorbed into the carrots, but if not remove the lid and increase the heat until all the water has evaporated.
- Taste and correct the seasoning. Shake the saucepan so the carrots become coated with the buttery glaze. Grind on a little black pepper.
- Just before serving add in the fresh cream and sprinkle with chopped parsley.
I promise you will never cook your carrots another way after you try this recipe!