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
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.
Monday, 22 March 2010
Glazed Carrots with Thyme and Garlic
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9 comments:
Oh Sylvie, they look absolutely delicious!! I love carrots and am always looking for new ways to season and prepare them. This looks a winner to me!
They look delicious Sylvie, lovely idea. Glad your slowly getting your mojo back - I miss your posts! Lucie x
So good to see you back Sylvie!!! Those carrots look yum!
Maybe it's the photography, or maybe it is the simplicity of the instructions, but whatever it is you make me want to go into the kitchen and cook. You have many recipes throughout your site that I look forward to trying. Thank you
This looks delicious. I must try it as my hubby loves, loves carrots!
Hi Sylvie, I made these on Sunday and can confirm that they are absolutely delicious! Because they are cooled in the stock before the next stage it meant I could get them ready ahead of time and then they only took a few minutes to finish, always a bonus when juggling a Sunday roast.
Hey Sylvie, nice to see you back! I absolutely adore glazed carrots, plus it's such an easy recipe. I'll be sure to give it a try. :)
It's so easy to revert to the old favourites in the kitchen isn't it? These look lovely though!
Me like:)
Uebrigens, viele Gruesse aus Deutschland!
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