Glazed Cinnamon Carrots

Name: Glazed Cinnamon Carrots
Yield: 6-8 servings
Cuisine: South African
Ingredients: 500 g carrots, peeled and sliced; 50 ml butter; 15 ml brown sugar; 0.5 ml ground cinnamon; 5 ml salt; 250 ml water; A few sprigs of parsley

Nicolette Petersen @nixpete001

From: The Art of Cooking by Carolié de Koster

The cinnamon should not overpower the carrots but be subtle enough to compliment them. Serve hot with any roast meat, such as roast pork or lamb, which will taste even better if served with a sweet vegetable.

From: The Art of Cooking by Carolié de Koster

Nicolette Petersen @nixpete001

From: The Art of Cooking by Carolié de Koster

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Ingredients

6-8 servings

500 gcarrots, peeled and sliced
50 mlbutter
15 mlbrown sugar
0.5 mlground cinnamon
5 mlsalt
250 mlwater
A fewsprigs of parsley

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Steps

1

Place all the ingredients in a wide shallow saucepan and bring to the boil. Reduce heat, cover partly and simmer gently until the carrots are tender and the water has evaporated.
2

Uncover the saucepan and stir and cook the carrots a while longer in the glaze that has formed, until they are a rich golden colour.
3

Spoon into a serving dish and garnish with sprigs of parsley.