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Glazed Carrots Recipe
cooking time: 20 minutes
1 Large Shallot or ½ a small Onion, finely chopped
225g/8oz Carrots, cut into batons
2 tbsp Granulated Sugar
120ml/4fl.oz. Hot Vegetable Stock
Salt and Black Pepper
1. Heat the butter in a medium sized saucepan until melted, add the onions
and carrots, turn to coat then sprinkle over the sugar and cook over a medium
heat, for 3-4 minutes, stirring frequently, until the sugar has
2. Add the hot stock, season with salt and pepper, mix well then reduce the
heat to low, cover and simmer for about 10 minutes.
3. Remove the lid and continue to cook over a medium heat, stirring from
time to time, until most of the liquid has evaporated and the carrots are
left with a glazed coating.