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Lemon Glazed Carrots   Veg  HT ACC  British   40mins

Serves 4      Hot  Vegetarian  Vegetables   Accompaniment  Eggless  Britain  Europe



450g/1 lb Carrots

Cold Water

1 Lemon

1 tbsp Sugar

1 Vegetable or Chicken Stock cube

25g/1oz Butter

Salt & Pepper

Freshly chopped Parsley or Chervil to garnish




1. Scrape or peel and wash the carrots. Slice them thinly.  Grate the zest from the lemon.


2. Put the carrots in a saucepan and pour in just enough water to cover.


3. Add the lemon zest to the carrots, together with 30ml/1 fl.oz (2 tablespoons) of lemon juice, the sugar, crumbled stock cube, butter and freshly ground black pepper, to taste. Lay a buttered sheet of greaseproof paper on top and bring to the boil. 


4. Reduce the heat and simmer gently for 25-30 minutes, or until the carrots are just tender and the liquid has almost completely evaporated, leaving the carrots glazed with a light lemony syrup.


5. Give the carrots a light toss and turn them out on to a heated serving dish. Garnish with a little finely chopped parsley or chervil and serve immediately.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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