Glazed carrots

Side dishChristmas
Written By Laura Suanez Aisa

INGREDIENTS

  • 450g carrots, peeled and cut into 5mm slices

  • 10g butter

  • 125ml of cold water

  • Pinch of salt

  • Pinch of sugar

  • 1 tsp of cumin or caraway seeds

  • Handful of chopped parsley

METHOD

1. Put carrots in a saucepan with the water, butt er, salt and sugar.

2. Bring to the boil and cook on low heat until tender, by which ti me liquid should be absorbed by the carrots.

3. Add seeds just before all the water has evaporated. Shake saucepan so carrots are coated with butt er and seeds.

4. Garnish with parsley.

5. Spoon into a dish and serve.

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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