Rosemary-glazed carrots with barley pilaf

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 20 gm butter
  • 4 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 750 ml (3 cups) chicken stock
  • 280 gm pearl barley
  • 2 tbsp currants
  • To serve: chervil sprigs
  • To serve: baguette and French butter
  •  
  • Rosemary-glazed carrots
  • 2 bunches Dutch carrots, trimmed
  • 20 gm butter
  • 1 tbsp honey
  • 2 tsp rosemary leaves
01   Heat oil and butter in a saucepan over high heat, add shallot and garlic and cook until tender (5 minutes). Add stock, barley and currants, season to taste, bring to the boil, then stir occasionally over medium-high heat until liquid is absorbed and barley is tender (20 minutes).
02   Meanwhile, for rosemary-glazed carrots, combine carrots, butter, honey, rosemary and 2 tbsp water in a large frying pan over medium-hight heat, bring to the simmer and cook, turning carrots occasionally, until carrots are tender and liquid forms a glaze (10-15 minutes). Season to taste and serve over barley pilaf, scattered with chervil, with bread and French butter.

Topics:

SIDE DISH, FRENCH, CARROTS, FAST, ROSEMARY, PEARL BARLEY, WINTER

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

KIRSTY CASSIDY

FEATURED IN

Jul 2012

Jul 2012

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