Eating with Ned – 4 Spice Glazed Carrots and Buttery Corn

20 May

EWN 4 spice carrotsThese carrots were a total smash hit with Ned, who hasn’t previously been that interested in carrots at all. I used Dutch carrots, which I’d totally recommend as they soften nicely in the time it takes the sauce to thicken, also, they’re so pretty and delicate compared to a sliced larger carrot. I’m absolutely looking forward to making this with rainbow carrots from the Kelvin Grove Markets when we get back to Brisbane.EWN buttery corn

The buttery corn is ridiculously easy and insanely delicious. I’ll admit that I’d eat corn any time of the day and cooked in any way, but the three of us agreed (Ned by finishing his portion with barely time for a breath between each spoonful) this way of cooking it was great. To be fair, everything tastes better when it’s cooked in a knob of butter and it is true for this corn too. The mint adds a bit of contrast in colour and taste – don’t leave it out!

4 Spice Glazed Carrots

Ingredients

2 bunches Dutch carrots

1 tbsp butter

1/8 tsp ground ginger

1/8 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp sugar

¼ cup water

freshly ground salt and black pepper

Method

Place a skillet which is just large enough to hold carrots over medium-low heat.

Lay carrots flat in skillet and add butter, ginger, nutmeg, cloves, sugar and water.

Cover and cook, rotating carrots and stirring glaze occasionally, for about 15mins or until carrots are tender, and glaze has thickened.

Recipe from serious eats

Buttery Corn

Ingredients

300g frozen corn

1 tbsp butter

2 tbsp mint leaves, finely sliced

freshly ground salt and black pepper to taste

Method

Defrost the corn in a sieve, tossing occasionally, for about 30 mins.

Melt the butter in a large skillet over high heat. Add the corn and cook, stirring often until golden, about 10 mins. It will brown very suddenly, so watch closely towards the end.

Remove from heat, stir in the mint and season to taste.

Recipe from The Wednesday Chef

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