Sunday 18 October 2009
This method of cooking carrots is known as Vichy in French – which essentially means they are cooked in both butter and sugar until tender and beautifully glazed. However, I prefer to use honey in smaller quantities than the sugar normally called for – it has a greater complexity of flavour and is less cloyingly sweet. Added herbs are lovely as well. These little carrots are perfect with roast lamb.
1 kg/2lb small carrots
1 tbsp honey
45g/11/2oz unsalted butter
1 small bunch of lemon thyme or thyme
Sea salt and black pepper
Carrots are so sweet and tender at this time of year that I don't bother to peel them – just give them a good scrub under cold running water. Trim the tops and leave whole if possible.
Place in a saucepan large enough to hold the carrots comfortably and add enough water to just cover them. Add the honey, herbs, butter and a little salt and place over a medium heat.
Bring to just under a boil and cook, stirring from time to time, until the carrots are tender and one tablespoon of liquid or so is left. The carrots should be gloriously glazed and gently sweet.
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