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History Cookbook: Honey Glazed Carrots

This recipe is in categories Georgians / Regency, Side dishes, Vegetarian
About this recipe
Healthiness : (11 votes)
Difficulty:  3 out of 5 difficulty
Comments: You should ask an adult for help with peeling, chopping and handling hot pans.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
This is a vegetarian recipe


Carrots were first cultivated in central Asian and Middle Eastern countries back in the 7th century. These carrots had a deep purple coloring and appeared very different to the ones we know today. The orange carrot was not developed until the 17th century when Dutch agriculturists began developing varieties with smoother, more pleasing textures. The new types of carrot spread across Europe and also the North American colonies. The carrot became so popular it was the first vegetable that was canned in the early 1800s.
Ingredients
  • 5 carrots
  • 1/2 teaspoon salt
  • 4 medium radishes
  • 20 oz butter
  • 3 oz runny honey
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dried mint
  • 1 tablespoon cress
Equipment
  • Peeler
  • Knife
  • Chopping board
  • Weighing scales
  • Bowl
  • Pan
  • Strainer
  • Wooden spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Peel and chop the carrots
  2. Placeinto a pan with the salt and cover with water
  3. Bring the carrots to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes
  4. When cooked, drain out all the water and leave carrots in the pan
  5. Slice the radishes
  6. Melt the butter in a frying pan and gently cook the radishes
  7. Add the honey and vinegar and stir in the carrots
  8. Chop the cress and add to the pan with the mint
  9. Lower the heat and cover with a lid
  10. Heat the carrots for 5 mintues and serve
Honey Glazed Carrots - print view  Honey Glazed Carrots - print view

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Comments
There are 3 comments for this recipe.
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Name: Kate Fowler 18th November 2014
20 oz of butter is still the quality given...
Name: Hazel Lawrence 8th March 2013
20 oz of butter is that a typo? Yes and thank you for bringing it to our attention. We do try and ensure our recipes are typo free. We have edited the recipe now. Thanks. The Cookit Team.
Name: Richard 27th February 2013
I want to eat every single thing you have made in the last 15 posts .and I'm pengnart and the thought of most food makes me super sick. So that is a very good compliment!Hehe . I will most certainly be making many (or all who knows?!) of these recipes! You make them look so easy to prepare! I'm excited I need to invite some people over so Hubby wont complain about buying 200$ worth of groceries so I can try out EVERYTHING! =)
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