This was a very simple and tasty recipe that I suspect would come together very quickly under normal circumstances. Unfortunately I was not, and also instead of 1kg of large carrots we had 1kg of many extremely small carrots, which made cutting them take a while. Still, everyone liked it and it's a good way to use up a lot of carrots without needing many other ingredients.

Glazed Carrots with Coriander

Vegetable of the Day by Kate McMillan (p. 266)

Ingredients

• 1 kg carrots, peeled and bias-cut into 5mm slices
• 1 tsp whole coriander
• 4 tbsp butter
• juice of ½ lemon
• 3 tbsp honey
• ⅔ C water
• ⅛ tsp peppercorns, ground
• ¼ tsp salt
• 2 tbsp coarsely chopped fresh cilantro

Directions

1. Lightly toast the coriander seeds in a small pan.
2. Let cool, then grind.
3. In a large pan, melt the butter over medium heat.
4. Add the ground toasted coriander and cook until fragrant, ~1 minute.
5. Stir in the water, lemon juice, and honey and cook for another minute.
6. Add the carrots, salt, and pepper. Stir to coat and raise the heat to medium-high.
7. Cook until the carrots are tender and the sauce has reduced to a thick glaze, ~15 minutes. If the carrots are not at the desired tenderness by the time the sauce has reduced, add a bit more water and continue.
8. Remove from heat, stir in the cilantro, and serve.