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Grandma’s braised carrots
Automatically translated from Dutch using AI.
Carrot slices gently cooked with onion, vegetable stock, bay, thyme and honey, with the cooking liquid lightly thickened with cornflour.
- Ingredients
- 9
Equipment
- chopping board
- vegetable peeler
- chef’s knife
- braising pan
Ingredients
- 1 knob of butter
- 1 onion
- 1 kg carrots (sweet)
- 1 vegetable stock cube
- 1 cornflour
- 2 bay leaves
- 2 thyme sprigs
- 1 honey
- 1/2 l water
Steps
- Finely chop 1 onion.
- Peel 1 kg carrots and slice with a chef’s knife.
- Heat 1 knob of butter in the pan, add the onion and soften for a few minutes.
- Add the carrot slices.
- Add 1 vegetable stock cube and 0.5 litres water, just enough to cover the carrots.
- Add 2 bay leaves, 2 sprigs of thyme and 1 tbsp honey.
- Cover and cook until almost tender. This depends on slice thickness and desired doneness; for me, it takes 15–20 minutes.
- When almost ready, remove some cooking liquid and mix with 1 tbsp cornflour. Remove excess liquid from the pan before adding the cornflour mixture. Stir gently.
- Remove the bay and thyme before serving.