Hazelnut Glazed Carrots

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Hazelnut Glazed Carrots

 

1 lb. peeled baby carrots

2 tbsps. butter or margarine

1 1/2 tbsps. lemon juice

2 tbsps. hazelnut syrup (see note), or substitute 1 T. brown sugar

1/4 tsp. salt

freshly ground black pepper to taste

1/8 tsp. ground cinnamon

1/8 tsp. ground cumin

1 tbsp. minced fresh mint or parsley

 

Bring a large pan of water to boil, add the carrots and time 4 to 5 minutes,

until just tender. Drain in a colander and rinse with cold water until chilled.

Wrap in paper towels and a plastic bag and refrigerate.

About 1 hour before glazing the carrots, melt the butter with the lemon juice,

hazelnut syrup or brown sugar, salt, pepper, cinnamon and cumin. Stir in the

carrots and remove from the heat; in effect you are marinating the carrots in

the mixture for a bit. Just before serving, cook over medium-high heat, stirring

often, until the carrots are glazed and hot. Stir in the mint or parsley and

serve.

Makes 6 servings.

Note: Hazelnut syrup is often found in major supermarkets, specialty food shops

or shops selling espresso and coffee. Thats where I got mine.