Glazed Onions and Carrots recipe
information
• Cooking time depends on the age of the carrots and the size of the slices; this is an ideal way to cook old carrots, which can take as long as 45 minutes. Add more stock, if necessary, and put the onions in towards the end of the cooking time.
ingredients
350 g (12 oz) button onions
350 g (12 oz) small carrots
25 g (1 oz) butter
60 ml (4 tbsp) chicken stock, home-made or from a cube
15 ml (1 tbsp) sugar
salt and freshly ground black pepper
350 g (12 oz) small carrots
25 g (1 oz) butter
60 ml (4 tbsp) chicken stock, home-made or from a cube
15 ml (1 tbsp) sugar
salt and freshly ground black pepper
method
1. Peel the onions but leave them whole. Scrape the carrots and cut them evenly into thick slices.
2. Place the vegetables in a heavy-based saucepan and pour in cold water to cover. Set the pan over a high heat and bring the water to the boil, then remove the pan from the heat and drain the vegetables.
3. Return the vegetables to the pan; add the butter and chicken stock, then season with sugar, salt and freshly ground black pepper.
4. Set the pan on a moderate heat and bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer the vegetables until they have absorbed all the liquid and are lightly browned. Shake the pan frequently to prevent the vegetables sticking and burning. Turn the glazed vegetables into a heated vegetable dish and serve.
2. Place the vegetables in a heavy-based saucepan and pour in cold water to cover. Set the pan over a high heat and bring the water to the boil, then remove the pan from the heat and drain the vegetables.
3. Return the vegetables to the pan; add the butter and chicken stock, then season with sugar, salt and freshly ground black pepper.
4. Set the pan on a moderate heat and bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer the vegetables until they have absorbed all the liquid and are lightly browned. Shake the pan frequently to prevent the vegetables sticking and burning. Turn the glazed vegetables into a heated vegetable dish and serve.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
