Glazed Carrots

These were served with the Slow Cooked Lamb at our final Lamb Monday.

Glazed Carrots (Printable Recipe)
adapted from Stephanie Alexander's The Cook's Companion, pg 222
Serves 6

2 bunches baby carrots
salt
butter
handful of parsley
pepper

Cut the tops off the carrots, leaving a little of the green. I like to scrape the carrots with the edge of the knife to clean them up. I find that you lose a lot of the carrot if you peel them, as they are so small, and scraping gets most of the skin off. If you don't want to do this, then peel or you can probably leave the skin on.

Cook carrots in very lightly salted water until just tender, about 3 mins. Drain and reserve 1 cup cooking water. Spread carrots onto tray lined with baking paper.  When ready to serve, tip reserved carrot water into a wide sautepan that will fit all the carrots in one layer. Add a walnut sized knob of butter and the carrots. Shake gently over medium heat until carrots are shiny and the liquid has evaporated. Sprinkle with chopped parsley and check
for seasoning. Serve on a hot plate.