Glazed Spring Carrots

Here in Australia we call spring carrots Dutch carrots for some reason that I have never quite figured out.

What I'm referring to are those bright little bunches of young carrots, complete with green fronds, that only used to appear on the shelves in early Spring. Now they seem to be available at any time of year.

They are essential to dishes such as navarin of lamb, but they are also terrific in their own right, lightly cooked in a buttery sauce. Glazed carrots are so easy to do.

Prepare them by twisting off the green fronds, while still leaving about an inch sticking out of the top of the carrots. Reserve some of the fronds for decoration.

Wash the carrots carefully and put them in a skillet which is large enough for them to lie flat. Add just enough water to reach two thirds of the way up the carrots, one tbsp of sugar or honey and about an ounce of butter.

Bring this mix to the boil and continue to cook on high heat, shaking the pan frequently so that the carrots roll about in the cooking liquid. As the water evaporates, so the carrots will become glazed by the sugar/butter mixture. They will cook through in about seven minutes.

You will see that they have retained their color and have a shiny glaze. Serve them whole, using a few of the reserved fronds to make a bed for them to lie on.

Just a word of warning; even picky eaters love these, so you may find yourself cooking them more often than you counted on. Maybe it's just as well that this recipe for glazed carrots is so quick and easy :0)

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