Prep 1 hr
Cook 45 mins
This recipe is adapted from one of my 'Bibles' of cooking - an old 70s "Australian and New Zealand Complete Book of Cookery". It's a treasure. These carrots do take a bit of time - allow an hour to prepare - but they are sweet and delicious and well worth the little extra bit of effort.
- 500 g carrots
- 1 tablespoon sugar
- 60 g butter
- 3 cups water (approximately)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon dried thyme
- 1⁄2 cup fresh parsley, chopped (optional)
- Peel carrots if you wish (I never both peeling mine) and either cut into matchstick shapes about 3cm-4cm (1 1/2") long and about 6mm (1/4") thick OR cut into rounds about 1/4" thick.
- Melt sugar and butter in a small-medium sized saucepan over a medium heat.
- Add carrots, salt and thyme and enough water to just cover the carrots.
- Bring to the boil and simmer for 10-15 minutes or until carrots are tender but not mushy.
- Remove carrots from liquid and set aside, leaving the liquid in the saucepan. (It doesn't matter at this stage if the carrots get cold as they'll be reheated later.).
- Now, turn up the heat and boil the liquid in the saucepan until it is reduced to about 6mm-12mm (1/4"-1/2") depth in the bottom of the pan. This may take 20-30 minutes.
- When the liquid in the pan is reduced and has a slightly sticky, 'thin honey-ish' consistency, return the carrots to the saucepan and stir gently to glaze all over and reheat.
- Serve as is, or sprinkled with chopped parsley.
Just the right amount of butter and sugar to enhance the natural sweetness of the carrots. The thyme was a nice addition!