Hello Everybody! If you read yesterday’s blog post, I mentioned that I would be posting the recipe to these lovely honeyed Dutch carrots separate from yesterday’s recipe – so here it is now! Don’t worry, I’m not going to write another long-winded post as I have no back story to this. I just wanted some vegetables to go with my steak au poivre yesterday and I looked up some ways that I could make my Dutch carrots a little more fancy than just having them just steamed.
I came across Julie Goodwin’s recipe for honey carrots and they are just divine! Instead of using just regular honey, I decided to go for a fusion by Capliano which is a blend of honey and ginger (recently getting into these honey fusions, if you remember from a few posts I used a honey and maple syrup a couple of time in various recipes). Also, apparently these carrots are in season in Australia around July time (though I am one week into August already), but if you do want to keep on your budget, you can make do with ordinary carrots, just remember to cut them into small batons to cook through well.
PREP TIME 5 MINS | COOKING TIME 12 MINS | SERVES 2-3
- 1 bunch baby Dutch carrots, peeled and tops trimmed to 2cm
- 10g unsalted butter
- 1 tbsp Capilano honey and ginger blend
- Ground salt and pepper to taste
- Steam (or microwave) the carrots for 3 minutes until tender but not soggy. The time will depend on how big that carrots as smaller ones may need even less than 3 minutes.
- Melt the butter in a medium frypan over medium-high heat. When it starts to froth, add the carrots and cook for about 1-2 minutes, browning the carrots slightly before adding the honey in. Then toss in the pan for 5-6 minutes or until the honey becomes a lovely dark brown in colour.
- Season with salt and pepper and serve immediately as an accompaniment to any dish. In my case, I served with yesterday’s Braised Steak au Poivre in Red Wine dish.
– Ally xx