Wednesday, September 7, 2011


More vegetables! Hooray!

"He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs" (Sorcerer's Stone 123).

The vegetarian in me is excited about preparing carrots, but the adult in me is skeptical about the Glazed Carrots recipe from The Unofficial Harry Potter Cookbook, which, like the Buttered Peas recipes, adds absurd amounts of sugar to the vegetable. Nevertheless, that is the recipe we shall try today.

You Will Need:
6 medium carrots, peeled and sliced into 1/4" rounds on the bias (diagonally)
1/2 cup water
2 Tbs Golden Syrup treacle or maple syrup or corn syrup
1/4 tsp salt
1 tsp ground cinnamon

1. Combine all the ingredients in a skillet and bring to a boil, stirring occasionally.

2. Reduce the heat and simmer, uncovered, about 5 minutes, until the carrots are a little softened but not yet tender.

3. Raise the heat and boil until the liquid evaporates. As the liquid reduces, you will need to stor more frequently, scarping the bottom if necessary. Keep cooking until the glaze turns brown and syrupy. Serve immediately.

My "mum" definitely hit the nail on the head by saying this is really more of a dessert than a side dish. And I guess if you think of it as a dessert, it's really sort of a healthy option! So enjoy!

No comments:

Post a Comment