Rosemary-glazed carrots with barley pilaf
Either of the components of this vegetarian dish would work well as an accompaniment to grilled or roasted lamb or fish.
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Serves
4
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1 tbsp
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olive oil
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20 gm
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butter
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4
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golden shallots, finely chopped
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2
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garlic cloves, finely chopped
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750 ml (3 cups)
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chicken stock
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280 gm
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pearl barley
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2 tbsp
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currants
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To serve:
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chervil sprigs
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To serve:
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baguette and French butter
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| Rosemary-glazed carrots |
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2 bunches
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Dutch carrots, trimmed
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20 gm
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butter
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1 tbsp
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honey
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2 tsp
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rosemary leaves
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1
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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).
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2
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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.
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This recipe is from the July 2012 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Kirsty Cassidy