These glazed Dutch carrots are the perfect side dish for a dinner party. They're quick to cook and have a gorgeous orange garlic butter glaze to them that brings out the carrot's natural sweetness. Plus they cook in less than 15 minutes!
I call Dutch carrots "dinner party carrots" because they're just about the perfect carrot for dinner parties. They look fantastic and cook quickly and did I mention how adorable they are?
What is the difference between Dutch carrots and normal carrots?
Dutch carrots are smaller, thinner and sweeter carrots than regular carrots. They're usually sold with the fronds on and are more expensive than regular carrots.
Are you supposed to peel Dutch carrots?
I don't bother peeling Dutch carrots because when you peel the smaller ones they almost disappear but if you want to by all means do. After trimming the carrots, it is important to wash Dutch carrots well especially the tops where dirt can collect.
What Can I Make With The Carrot Tops or Greens?
Don't throw them away - Dutch carrot tops can also be made into a delicious Carrot Top Pesto! Carrot top pesto is so delicious that I often seek out Dutch carrots just so I can make the pesto!
I have a really strong dislike of carrots raw but when you cook them? I love carrots! In fact I couldn't stop snacking on these while they were sitting on the counter whereas you'd have to bribe me to munch on raw carrots. I finished about half the plate because the garlic and butter lightly sweetened by the orange was so moreish I couldn't stop. And honestly I never really say that about carrots.
Sandwiches yes but not carrots. The other day I was eating a sandwich; the bread was fresh and the fillings hung together like a harmony in the air. Mr NQN was looking at me having a moment with the sandwich and said, "It's good huh?". I nodded, my mouth full of sandwich. "This is so good! It's... it's... this is Milo!". Mr NQN knew what I meant, I love my dog Milo so much that I often tell him how delicious he is and always kiss him all over his face like an embarrassing mum at the school gate. So when I compare something to Milo, you know it's totally and utterly divine!
So tell me Dear Reader, do you like raw carrots? Does your partner know what you're talking about most of the time?
Glazed Dutch Carrots
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4 as a side dish
- 2 bunches Dutch carrots, trimmed
- 2 tablespoons/40g/1.4ozs butter
- 2 garlic cloves, peeled and diced
- 3 tablespoons orange or mandarin juice
- Salt, pepper and chives
Step 1 - Place a pot of water onto boil and when boiling add the carrots and par boil for 5 minutes (if you have really different sized carrots, cook the tiny ones for less time). Drain.
Adding the juice to the butter and garlic
Step 2 -Place a saucepan on medium heat and add the butter and melt. Sauté the garlic for a minute and then add the juice and mix together so that the juice becomes a glossy sauce. Add carrots to the pan and sauté for 4-5 minutes. The larger carrots will need a couple of minutes more.
Step 3 -Place on a serving plate and pour the glaze from the pan over the carrots. Season well with salt (I find being generous with salt is good here) and grind some freshly cracked black pepper. Sprinkle with chives.