Glazed Carrots with Hyssop by Lurpak
1. Combine the sliced carrots with the stock, honey, Lurpak® and salt and pepper in a large saucepan.
2. Bring to a simmer over a medium heat.
3. Lower the heat and cook (covered) for approximately 20 minutes or until the carrots are tender and the liquid is a syrupy glaze.
4. Toss the carrots with hyssop and serve immediately.
Ingredients
- 500g young carrots, peeled and thinly sliced
- 1 cup chicken stock
- 1 tbsp honey
- 1 tbsp Lurpak® Unsalted
- 1 tbsp fresh hyssop leaves, finely chopped
- Salt
- Freshly ground white pepper
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