Carrots with honey, lemon zest and thyme

Carrots with honey, lemon zest and thyme

By
From
A Year In My Kitchen
Serves
4

Carrots tend to be a little dull simply boiled, but cooking them with honey and butter gives them a deep, caramel flavour and thyme lends fragrance. Chestnut honey, from Italy, will impart a special taste if you can find it. The squeeze of lemon at the finish ensures that the carrots do not end up tasting disproportionately sweet.

Ingredients

Quantity Ingredient
8 medium carrots
1 1/2 tablespoons honey
50g unsalted butter
6 thyme sprigs
sea salt
freshly ground black pepper
1/2 lemon, grated zest and juiced
finely chopped curly parsley, to sprinkle (optional)

Method

  1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a saucepan and pour on enough cold water to just cover. Add the honey, butter, thyme and a generous pinch of salt. Place over a medium heat and bring to the boil, then lower the heat to a simmer. Cook for 15 minutes or until the carrots are almost tender.
  2. Now, turn the heat up to boil the liquid rapidly until reduced down to a shiny, sweet glaze – there should be 1–2 tbsp of intensely flavoured cooking liquor coating the carrots… nothing more. Squeeze over the lemon juice and check the seasoning. You’ll need a turn of the pepper mill and a pinch or two of salt, but no more.
  3. Just before serving, sprinkle over the lemon zest. A scattering of very finely chopped curly parsley would not go astray either.

Note

  • This simple accompaniment can be served alongside most meat, poultry and game dishes. It goes particularly well with a simple roast chicken.
Tags:
seasonal
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