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Sweet Carrots

Baked Chicken with Honey-Mint-Soy Sauce
June 1, 2017
Chilled Beetroot Soup
June 1, 2017
 

These days you can get all sorts of organic and baby veggies, which aren’t only great tasting but have amazing visual appeal. I use a mixture of purple, orange and yellow baby carrots to make this dish. It’s great as a starter or as a side dish for roast chicken or lamb if you’re having a relaxed family gathering. I usually make a large batch of sweet carrots so I can keep some for snacks during the week.

 

Ingredients:

  • 500g carrots, peeled and julienned
  • 1 cup of 100% pure apple juice
  • 1 ml ground cinnamon
  • 1 ml ground nutmeg
  • ½ cup fresh parsley, finely chopped
  • 2 tsp. honey
  • ground salt to taste

Method:

  1. Place the carrots in a shallow saucepan.
  2. Pour the apple juice over them, add the cinnamon, nutmeg, parsley and salt and drizzle with honey.
  3. Bring to the boil, reduce heat and simmer gently for 20-30 minutes until the carrots are crispy and tender and the liquid has boiled away.