Save to your scrapbook
Honey & cardamom glazed carrots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1kg Baby carrots
50g unsalted butter cut into small cubes.
½ tsp ground cumin
6 cardamom pods, crushed and seeds removed
1 tbsp sugar
1 tbsp maple syrup
1 small pack curly parsley, finely chopped
Recipe from the Waitrose Cookery School 'Love to Cook' book.
1. Add the carrots, butter, cumin, cardamom, sugar to a pan and cover to the top with water.
2. Bring to the boil and simmer for 10 minutes. Pour the carrots through a colander and retain the cooking liquid.
3. Set the carrots to the side and add the cooking liquid back to the pan. Boil rapidly until all the liquid has nearly gone.
4. Add the syrup and carrots back to the reduced liquid and toss through. Add the parsley, season with salt and serve.