This recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzle of honey.
It’s worth the time it takes to very thinly peel the carrots and carefully trim them. I love the just-pulled-from-the-ground look they have with the little green tops still attached. After we took these photos, we scoffed the lot just on their own, but they are a wonderful accompaniment to a Sunday roast, or as a side dish with an evening meal. You can cook everyday carrots this way too, but you should try the Dutch carrots next time you see them at the fruit and vegetable shop. I am sure that any under ten year old in your life will be entranced by them, if they can snatch them away from the grown-ups!
500g Dutch carrots (3 medium sized bunches)
1 tablespoon butter
2 teaspoons honey
Trim the tops off the carrots, leaving about 2.5 cm (1 inch) remaining. Either wash well, or very thinly peel the carrots. Pay careful attention to getting any little bits of dirt out of the tops. Steam or cook in a microwave until just tender – about 3 – 4 minutes. Put the butter and honey in a medium-sized frying pan and heat until the butter begins to sizzle slightly. Carefully toss the carrots in the honey and butter until well coated and shiny. Tip onto a serving platter and drizzle over any glaze left in the pan. Season with the sea salt and serve.