- 75 pieces CARROTS - CUT ROUND WITH 3cm CUTTER
- 1000g BUTTER
- 1 litre WATER
- 40g SALT
- 40g SUGAR
- 10g GROUND WHITE PEPPER
- 5 sprigs ROSEMARY
- HONEY MIXTURE - MIX BOTH INGREDINETS WELL TOGETHER & PUT IN SQUEEZY BOTTLE
- 500g LAVENDER HONEY
- 250ml HOT WATER
Carrots Fondant & Honey Glaze
Ingredients
Method
CUT CARROTS WITH RING CUTTER THE SAME LENGTH AT THE DEPTH OF CUTTER - THIS WILL CREATE A NICE EVEN SIZE.
PLACE CARROTS INTO A WIDE BOTTOMED SAUCEPAN, ADD MELTED BUTTER AND HOT WATER, TOGETHER WITH ROSEMARY, SUGAR AND SALT. COVER WITH A CARTOUCHE AND COOK GENTLY WITHOUT COLOUR UNTIL DONE, APPROX 30 MINUTES.
TRANSFER CARROTS INTO A CLEAN CONTAINER AND JUST COVER WITH BUTTER AND WATER MIX. - COOL, COVER AND DATE/LABEL. REFRIGERATE UNTIL REQUIRED.
TO SERVE REHEAT - SQEEZE A LITTLE HONEY WATER MIX INOT A SMALL PAN, ADD THE CARROTS PRESENTATION SIDE DOWN, COLOUR UNTIL LIGHTLY BRONZED, THEN ADD A LITTLE OF THE BUTTER AND WATER MIX TO STEAM THROUGH A HEAT. SEASON TO TASTE.
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