Monday 22 March 2010

Glazed Carrots with Thyme and Garlic

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Okay, this is me trying to get my mojo back. I've still not really been cooking much new stuff, but here is one I made earlier (and it didn't involve fairy liquid bottles, scissors or glue). Oh, and before I forget, thanks for hanging in there with me.

The recipe comes from Gordon Ramsey's Sunday Lunch cookbook. I know many people don't like him because of the language he uses, but that doesn't bother me and I've never yet tried on of his recipe to be left disappointed.

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Glazed Carrots with Thyme and Garlic
(serves 4)

600g small carrots, peeled (I used Chanteney, so no need for peeling)
1-1.5 litres vegetable stock
1 sprig of thyme
1/2 bulb of garlic, cut horizontally
1 bay leaf
olive oil
salt
black pepper, freshly ground
a few knobs of butter
1-2tsp caster sugar


Place the carrots in a large pan and cover with vegetable stock.

Add the thyme, garlic, bay leaf and simmer for 8 minutes.

Remove from heat and allow the carrots to cool in the stock, before draining well.

Use some kitchen towel to pat them dry.

Heat some olive oil in a pan and add the carrots. Sautee for a few minutes.

Season with salt and pepper.

Add the butter and sugar and baste the carrots.

Continue to cook for 3-4 minutes until the carrots are glazed well and tender.

Serve as a perfect side with roast lamb or beef.