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Honey Glazed Carrots

This recipe is in categories Georgians / Regency, Side dishes, Vegetarian,
About this recipe:
Difficulty: 3
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.


Making and cooking it
  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