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.


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
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.