We made a degustation dinner last weekend and believe it or not the dish that stood out was the humble candied carrots amongst the other fancy dishes.You will need:
- Fresh carrots (baby carrots are the best)
- Butter
- 1 - 1 1/2 tbsp. brown sugar
- Salt
- Mixed herbs
- Boil some carrots but not until soft. When you put the fork in, it should not be soft enough to mash as you will be glazing them in a pan later.
- Melt some butter in a pan and place sliced carrots or baby carrots in with sprinkles of salt and sugar. The sugar should caramelize and coat the carrots. Stop when the carrots look slightly brown.
- Sprinkle with some mixed herbs when they are still hot. This will help to release the aroma of the herbs into the warm carrots. Serve warm or cold.
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