Glazed Carrots with Feta and Pomegranate
Say hello to your new favourite side dish - the wonderful sweetness of young carrots is perfecty balanced with a simple glaze. Then a taste explosion is unleashed by a tangy malt, feta and pomegranate combo.
Makes :
4
Difficulty:
Easy
Preparation Time:
10 minutes (+ 20-25 minutes Cooking Time)
Ingredients
6–8 medium Dutch carrots, peeled
2–3 tbsp butter
2 tbsp salt
2 tbsp sugar
1 cup water
Toppings
1–2 tbsp Saunders’ Malt Extract
¼ cup pomegranate seeds
Feta cheese, crumbled (to taste)
Method
In a wide sauté pan, combine carrots, butter, salt, sugar, and water. Bring to a gentle boil over medium heat.
Cook uncovered, allowing the liquid to reduce slowly. The butter, sugar, and malt will begin to caramelise the carrots. Stir occasionally to prevent burning.
Continue cooking until carrots are fork-tender, about 20 minutes.
Plate the glazed carrots and drizzle with Saunders’ Malt Extract.
Finish with a generous sprinkle of pomegranate seeds and crumbled feta.
Serve immediately while warm.