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Sunday, 13 November 2011

Glazed Carrots and Beetroots

Its been done before I am sure but, I have done this a few times recently and it is tasty as. Essentially, boil/steam some root vegetables until just tender, drain, add butter, heat and flavour. This is a technique I plan to use heaps.

Carrots peeled
Orange peel
Salt and pepper
Minced parsley

Boil the carrots with a couple of slices of orange peel until just tender. Drain the water and allow the carrots to steam out in the pan for a minute or so. Return to the heat, add in some butter and heat until foaming, pour in some honey, salt, pepper and parsley, toss to combine then remove to a serving dish. Heaps easy, heaps tasty.

Beetroot peeled and well washed
Garlic chopped
Balsamic glaze
Chopped thyme
Salt and pepper

Boil the beets until just tender, drain and allow to steam out for a minute or so. Add in the butter, thyme and garlic and return to a medium high heat. When fragrant add in the balsamic glaze and season with salt and pepper.

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