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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This recipe is adapted from one of my 'Bibles' of cooking - an old 70s Australian and New Zealand Complete Book of Cookery . It's a treasure. These carrots do take a bit of time - allow an hour to prepare - but they are sweet and delicious and well worth the little extra bit of effort. Ingredients:
500 g carrots |
1 tablespoon sugar |
60 g butter |
3 cups water (approximately) |
1/2 teaspoon salt |
1/8 teaspoon dried thyme |
1/2 cup fresh parsley, chopped (optional) |
Directions:
1. Peel carrots if you wish (I never both peeling mine) and either cut into matchstick shapes about 3cm-4cm (1 1/2 ) long and about 6mm (1/4 ) thick OR cut into rounds about 1/4 thick.
2. Melt sugar and butter in a small-medium sized saucepan over a medium heat.
3. Add carrots, salt and thyme and enough water to just cover the carrots.
4. Bring to the boil and simmer for 10-15 minutes or until carrots are tender but not mushy.
5. Remove carrots from liquid and set aside, leaving the liquid in the saucepan. (It doesn't matter at this stage if the carrots get cold as they'll be reheated later.).
6. Now, turn up the heat and boil the liquid in the saucepan until it is reduced to about 6mm-12mm (1/4 -1/2 ) depth in the bottom of the pan. This may take 20-30 minutes.
7. When the liquid in the pan is reduced and has a slightly sticky, 'thin honey-ish' consistency, return the carrots to the saucepan and stir gently to glaze all over and reheat.
8. Serve as is, or sprinkled with chopped parsley.
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