Monday, 5 December 2011
When I worked as the Chef at Brenchley Manor glazed carrots seemed to be a staple of their dinner party menues. The main course would often change . . . it might have been duck, or beef, veal . . . pork, but the vegetable sides often remained the same.
Something green and something orange . . . ie. carrots . . . and the Mrs liked glazed carrots.
zzzzz . . . I often used to wonder how the guests felt about them . . . nobody ever complained actually, and I always got compliments, but I do think the carrots must have seemed somewhat boring at times, especially if you were a frequent guest!
You can do glazed carrots without them being boring. They needn't always be the same. Horseradish goes fabulously with carrots . . . along with some honey and butter, they're great! Sometimes I use honey and freshly grated nutmeg, along with the butter, which really gives them a lovely flavour. Nutmeg + Carrots = Fabulous!
Other times instead of honey, I will use a bit of caster sugar and some chopped mint. Those are very good indeed. Today I used a bit of Maple Syrup that I had left in a jar and added two kinds of mustards, both for zip and for texture.
They were magnificent. Truly. Simple, easy to do and quite, quite tasty. I could have made a meal of these alone. They would make a great addition to your holiday table. I do hope you'll try them, for if you do, I just know you'll fall in love with them.
*Maple Mustard Glazed Carrots*
Delicious carrots in a tangy sweet glaze. These go wonderfully with roasted meats, and would be a really special addition to your holiday table.
1 pound of carrots, peeled, topped, tailed and cut into
manageable chunks (about 1/2 inch)
1 TBS butter
2 TBS Maple Syrup (I like the Grade B Amber)
1/2 tsp Dijon mustard
1 tsp grainy mustard
freshly ground black pepper to taste
chopped parsley to garnish, optional
Place your carrots into a saucepan filled with lightly salted water to cover. Bring to the boil, then cook at a fast simmer for 5 to 6 minutes, until crispy tender. Drain well. Return to the hot pan and shake over medium high heat to dry out some. Add the butter, maple syrup and both mustards. Cook, stirring over medium high heat until the carrots are glazed, taking care not to let them catch and burn. This should only take a few minutes. Remove from the heat and season with a pinch of salt (if required) and a good grinding of black pepper. Pour into a heated serving dish, sprinkle with parsley and serve.
Over in The Cottage today, some tasty little Snow Pillows.