As a child, I actively disliked carrots.
My Mother, who was a fan of correctly-cooked vegetables, was not to blame. She did however serve carrots cut into ‘penny’ shapes, which was pretty much how everyone ate carrots in the 60s. It wasn’t until I was served carrots cut into ‘batons’ that I realised that I loved them. Now I don’t serve them any other way.
I don’t boil my carrots either, but use my trusty microwave oven to do the hard work for me. The finishing touch is this delicious maple-syrup glaze, which takes seconds to prepare, and elevates the humble carrot to new heights of taste and elegance!
I’d be too embarrassed to count this as a ‘recipe’, but have enough brazen cheek to offer it up for your consideration as a ‘serving suggestion’ 😉
- A microwavable bowl with lid. I use an elderly Pyrex casserole.
- A serving dish if your Pyrex is too elderly for public appearances.
- A small saucepan
- A serving spoon
- As many carrots as you need, peeled, and cut into similar-sized batons.
- 30g Butter
- 2 tablespoons of Maple Syrup
- 1 tablespoon of Wholegrain mustard (optional)
- Freshly ground Black pepper
- Put the prepared carrots into the casserole with just enough cold water to come up to the halfway mark, cover, and microwave for between 8- 10 minutes on HIGH.
- Stir, and taste one to make sure they’re cooked. Drain, and return to the casserole.
- Melt Butter in the saucepan, then add the Maple Syrup and the Mustard.
- Mix together briefly, the pour over the carrots, and stir through the dish with the serving spoon. Transfer to a more glamourous dish if it’s a special occasion.
- Grate over some black pepper.
- Serve, or keep warm and stir again just before you dish them up. Carrots are quite forgiving like that.
- I tend to cook my carrots when I feel like it, and keep them in the warming over with the dinnerplates until required. As long as you haven’t over-cooked them they’ll keep very well for 20 minutes or so.