Tuesday, June 19, 2012
glazed carrots with cinnamon
These carrots were on the list of recipes my oldest daughter wanted to make for our family. Glazed carrots? Really? Oh now I get it- the recipe came from her Harry Potter cookbook. There must be some magic involved. I think we should call them Thanksgiving or Christmas Carrots because they would be perfect for the holidays. When my second oldest didn't care to eat hers my youngest daughter and husband had to arm wrestle for them. The following evening my youngest daughter requested them again. Magic I tell you.
glazed carrots with cinnamon (The Unofficial Harry Potter Cookbook)
6 medium carrots, peeled and sliced into 1/4-inch-thick slices on the bias
1/2 cup sater
2 tablespoons golden syrup or maple syrup or corn syrup
1/4 teaspoon salt
1 teaspoon ground cinnamon
Combine the carrots, water, golden syrup, salt and cinnamon in a skillet and bring to a boil, stirring occasionally with a wooden spoon. Reduce the heat and simmer the carrots, uncovered for about 5 minutes, until the carrots are somewhat softened but not yet tender.
Raise the heat and boil until all the liquid evaporates. As the liquid starts to reduce, begin stirring more frequently. Keep cooking until the glaze starts to turn brown, stirring and scraping the bottom of the pan. Turn off the heat and serve immediately.