How to Cook Well with Rory O'Connell airs on Wednesdays on RTÉ One at 8:00pm.
Ingredients
The important thing here is the amount of water that is used and to boil the liquid down to a rich syrup that glazes the vegetable. The quantity of water will look too little, but it is correct. Just keep a good eye on the pan to prevent the water from evaporating before the carrots are cooked. If this happens, just add a little more water. Buy carrots with soil still on. This keeps in the flavour and keeps them fresher for longer.
Serves 4
- 1 lb/450g Carrots, peeled and thickly sliced if large, of left whole if small
- 4fl oz/ 100ml of cold Water
- Large pinch of Sugar
- Pinch of Salt
- ½ oz/15g of Butter
- 2 tablespoons of chopped parsley, mint or coriander.
Method
- Place the carrots, water, butter, salt and sugar in a small pot and bring to the boil.
- Cover and cook on a gentle heat until tender. If all of the water has not evaporated by the time the carrots are cooked, remove the lid and boil further to achieve a buttery glaze.
- Shake the pan to coat the vegetables in the glaze. Slide into a hot serving dish and serve sprinkled with chopped parsley.
- The parsley can be replaced with mint or coriander if you wish.
