Carrots are common but often underrated vegetables. Recently there was a lot of hype around aubergines or kale. But lets not disregard a humble carrot. It is classed as one of superfoods. The richest in carotenes of all of plant foods! They offer protection from cancers and cardiovascular disease plus help keep eyes and lungs healthy. They are also rich in fibre, antioxidant vitamins C and E, calcium and potassium. Combine carrots with honey, which is another superfood and you get a super healthy combo! This recipe is ideal to serve as a side dish with roast pork, chicken or lamb.
Serves 2- 4 (depending on size of carrots)
- 3 large carrots, peeled and cut into about 5cm (2in) long batons
- Knob of salted butter
- 3 – 4 tblsp honey (depending how sweet you want the carrots)
- Couple of sprigs of thyme (optional)
- Place carrot batons in a pan of boiling water and cook on high until al dente. You want carrots to loose the crunchiness but still retain a noticeable bite. This should take about 10 minutes.
- Take carrots off the heat, drain in a colander and rinse with cold water immediately to prevent further cooking.
- In another pan melt the butter over medium heat and add carrots. Reduce the heat to low and toss carrots around so they are covered with butter.
- Add honey (and thyme leaves) to the pan. Stir the carrot sticks so that they are covered with honey. Cook on low for about 10 minutes until most of the butter and honey mixture is reduced and carrots are evenly glazed. Make sure you don’t burn or overcook carrots. You want them to have a bit of bite on them and to be nicely glazed but not burned.
- Serve immediately.
What’s your most preferred root vegetable?