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Glazed Carrots With Herb Butter
2 pounds small or baby carrots, scraped
3 tbsp. butter
2 tbsp. chopped herbs: lemon balm, thyme, oregano or mint
salt
black pepper
Place the carrots in a heavy saucepan and just cover with water. Add the butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes or until crisp tender. Remove the cover and boil down until the liquid has reduced and the carrots are coated with butter. Watch them carefully to prevent burning. Add the chopped herbs and season with salt and pepper. If they do seem dry, add a little more butter.
“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar.”
Oscar Wilde (1854-1900)
A tablespoon of bicarbonate of soda in a large pot of beans while soaking them, the 'flatulence' caused by the beans is kept to a minimum
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