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Glazed carrots

Cooking recipes / Second-course recipes / Garnishes

This bright, healthy and delicious vegetable dish can be served on its own or offered glazed carrots as a side dish to meat.

small carrots 1 kg, melted butter - 5 tbsp. spoons, sugar - 4 tbsp. spoons, turmeric - 0.5 tsp, cardamom - 1 tsp, coriander - 1 tsp, orange juice - 4 tbsp. spoons, mineral carbonated water1 cup, lemon juice - 2 tsp, nutmeg - 0.5 tsp, parsley greens to taste, ground black pepper to taste, salt to taste

How to cook glazed carrots: Cut carrots diagonally into
1. 5 cm thick bars, put in one layer in a wide saucepan, add 3 tbsp. spoons of oil, sugar, turmeric, crushed cardamom seeds, ground coriander, orange juice, water and salt. Simmer under the lid over low heat. When the water has almost all evaporated, remove the lid and evaporate the rest of the moisture, shaking the pan, until the carrots are covered in a shiny glaze. Then remove the pan from the heat and add the remaining oil, pepper and fresh greens. Stir everything, pour lemon juice over the glazed carrots and sprinkle with grated nutmeg.