A long time ago when i was in chef school , we used to glaze carrots , courgettes, turnips … every week , i hated it . But now being older i enjoy a few glazed carrots with a grilled fish or chicken . This is not the traditional way as i replaced sugar with honey and added extra flavors with fennel seeds and pink peppercorn.
*12 baby carrots
*2 tbsp of honey
*2 tbsp of butter
*1 tsp of fennel seeds
*1 tsp of freshly cracked pink peppercorn
1.In a saucepan bring water to boil, add salt and cook the carrot for 5 minutes then drain.
2.In a skillet or pan , add the carrots with the butter , honey , fennel seeds and pink peppercorn .
3.Cover with greaseproof pepper and cook on low heat .
4.With this technique the carrot will finish to cook and the butter and honey will thicken into a glaze .
5.It will take around 5 to 7 minutes then you can serve.