Make Honey Glazed Carrots for Easter Sunday. The easter bunnies shouldn’t be the only ones to enjoy Carrots on this special occasion.
Sigh!!! A weekend it was.. My blogging is slowly taking a steep turn, where passion is turning into part time profession. I was lucky to be a part of a TV ad commercial, supporting them in food styling campaign.
And Sunday was altogether a new experience yet again. I worked in collaboration with two established chef’s who are working on their catering website. More to come soon on this when their website is up. But I had to mention this here.. as they came up with the freshest of the produce I have ever seen. Curiousity in me didnt end here that I kept asking them where did they pick the ingredients and how would they use them and what not! Not sure if they found my Q’s like a pest.. but they were happily gasping away illustrating how they handpicked every bit.
New Covent Garden Market is what I picked from our conversations!!! A market for Veggies & fruits , a market for Flowers and so forth. Its soo huge that one needs to drive between them. This traders market is up from Midnight until 6 am and general public buying the produce for their house hold would really be looked upon. A little insane or fanatic like!! But I am looking forward to visiting one night, and shoot like never before 🙂
These Chefs had brought bunches of baby and mummy carrots amongst the other colorful veggies and micoherbs. Everytime I walked past them, the child in me would stare at them, adoring how gorgeous and fresh they looked. By the end of the shoot, they were kind enough to leave me one of the baby bunches!! And it was big YAY!! But the question was how to keep them fresh until next morning.
A little tip from the Chef’s Hat was to soak them in a tub of cold water. Pull them out just before you want to use them.. And I followed it to T. My missy wakes up next morning and asks me “Why are the carrots having a BATH?”
The carrots were in the limelight and was the nicest subject I can think off to brighten a gloomy morning. After being the star for a couple of hours, they were given a makeover with a very simple recipe – Honey Glazed Carrots.
My brand new contemporary 8″ Mills from OXO added that fine magic to the Glazed Carrots. These seamless, one-piece dark beechwood Lily Salt & Pepper Mills are just the thing I could wish for. It features a rotating tab to adjust the grind from fine to course, and ceramic grinders that won’t corrode over time or absorb flavors and odors. They are available in 2 colors – and 2 different sizes – 6″ and 8″ .
- 15 Baby carrots
- 1 tsp of Honey
- 2 Tsp of Butter
- a pinch of Garam Masala
- 1/2 a tsp of cumin seeds
- 1/2 tsp of turmeric powder
- Salt & Pepper to taste
- Cook Carrots in boiling hot water until tender , roughly say 2-3 minutes. Drain and set them aside.
- Heat a heavy skillet, drop in cumin seeds and toast it gently.Add butter and allow it to melt. At this stage, add the tender carrots and saute for a minute. Stir in Honey, Turmeric Powder,Garam masala and mix well. Cook for another 2 minutes until the honey coats the carrots. Turn of the heat and drain them to a plate to serve. Season with Salt and Pepper as needed.