GINGER-GLAZED CARROTS
GINGER-GLAZED CARROTS
Ingredients
- 4 or 5 medium to large carrots
- large knob butter
- 330ml/12fl oz ginger beer
- pinch of caster sugar
- salt
Directions
- Peel medium to large carrots thinly
- top and tail
- then cut into slices
- or thin batons. Simmer in salted water for a few minutes until al dente. Drain
- run under the cold tap to halt cooking
- then drain again thoroughly.
- Put the carrots into a saucepan with the butter
- and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil
- stirring occasionally
- then boil until the ginger beer has more or less all boiled away
- leaving the carrots glazed with a sweet
- buttery gingery glaze. Taste and add more salt if needed.
