Seasonal local food recipe No.183: Honey-glazed carrots or swedePosted on April 13th, 2013 No comments
This easy side dish brings out the sweetness of carrots or swede. It’s from BBC GoodFood’s Olive magazine. You need to cut larger carrots and swede into long, thick batons. Use new-season, thinner carrots whole.
400g carrots, scrubbed or peeled (cut into long, thick batons if necessary)
Or 400g swede, peeled and cut into long, thick batons
1 tbsp honey
Simmer the carrots or swede in a large wide pan until just tender, about 15 minutes. Drain off all but a few tbsp of the cooking water then add the honey and butter and season well. Turn the carrots or swede over the heat until glazed and golden.
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