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.
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.