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Glazed Carrots

A community recipe by ChrisRSA

Not tested or verified by Nigella.com

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Introduction

These go well with anything from fish to lamb.

Ingredients

Serves: This would serve 4 people.

Metric Cups

500 millilitres sparkling mineral water
25 grams sugar
1 teaspoon salt
500 grams baby carrots
50 grams butter
25 grams fresh flatleaf parsley (chopped)
25 grams fresh chervil (chopped)

17½ fluid ounces sparkling mineral water
1 ounce sugar
1 teaspoon salt
18 ounces baby carrots
2 ounces butter
1 ounce fresh italian parsley (chopped)
1 ounce fresh chervil (chopped)

Method

Glazed Carrots is a community recipe submitted by ChrisRSA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a saucepan put the water, sugar, salt and butter then the carrots. Bring to the boil and turn down to a simmer.

The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it's the consistency of a thick syrup on a high heat

Add the chopped herbs.

And there you go.

In a saucepan put the water, sugar, salt and butter then the carrots. Bring to the boil and turn down to a simmer.

The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it's the consistency of a thick syrup on a high heat

Add the chopped herbs.

And there you go.