Ingredients
- 500g carrots, clean and trimmed
- Knob of butter
- 2T honey
- 1-2 T balsamic vinegar
- 1C stock (preferably chicken or vegetable)
- 1T sesame seeds
- 2 cloves garlic, chopped
Spring carrots with a honey glaze
Method
- Trim carrots and scrub or scrape clean Fry the carrots in the butter for about 1 minute before adding the garlic, honey and vinegar
- Cook for another minute or until the vinegar smell has all but gone
- Add the stock and cover the pan Cook for around 8-10 minutes (until the carrots start to soften) then uncover and cook for a few more minutes until the liquid thickens
- Plate the carrots and drizzle over a small amount of the glaze
- Sprinkle some sesame seeds before serving
Comments
Thanks to Wairuna Organics - spring carrots, and Blueskin Bay Honey - honey, for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
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