Glazed Carrots
This methodology of cooking carrots is understood as Vichy in French – that primarily means that they're cooked in each butter and sugar till tender and superbly glazed. However, I choose to use honey in smaller quantities than the sugar normally drawn up – it's a larger complexity of flavour and is a smaller amount cloyingly sweet. Added herbs are pretty moreover. These very little carrots are good with roast lamb.
RECIPE
Ingredients:
12 tiny carrots
Water
Salt
2 Tablespoons butter
2 teaspoons sugar
Procedure:
Rinse the carrots and boil them in salted water till tender.
Drain and peel whereas the carrots are still hot.
Melt the butter and sugar in an exceedingly saucepan and add carrots, leaving them till they're well lined with glaze. This goes best with roasted meat.
*from variety sources