Spicy Honey-glazed Carrots Recipe
A South African Side Dish with Ginger and Dill
Carrots are nutritious and filling, and can brighten up any meal. This easy 'all in' side dish makes an unusual change to boiled carrots.
Carrots are very versatile. They can be boiled, steamed, fried, grated raw in salads or chopped in soups and stews. Their slight sweetness also means they can be used in desserts or sweets such as carrot cake.
In addition to fiber and minerals, carrots contain beta-carotene, which is the pigment that gives the vegetable its color. Beta-carotene is metabolized into vitamin A in the body, a vitamin essential for healthy vision. This property forms the basis of the story that eating carrots will help you see in the dark.
Seeing in the Dark
While it is true that a vitamin-A deficiency can lead to night blindness, it is thought that this story was circulated during the Second World War. To hide the fact that they had radar capabilities, the British claimed that the accuracy of their fighter pilots was due to the large amounts of carrots they ate, according to Great British Carrots.
The story also led to a huge increase in the number of people growing their own carrots, as part of the Dig for Victory campaign. Carrots are now considered Britain’s favorite vegetable, but they are well-loved around the world, as this deliciously spicy side dish from South Africa attests.
South Africa is known as the 'Rainbow Nation' for a good reason. As well as a diverse number of indigenous peoples, colonization and trade also brought the Dutch, Portuguese, British, Arabs, Indians and Malaysians/Indonesians to this vast country. This cultural diversity is reflected in South Africa's food, which blends culinary influences from the West with exotic and complex spice mixes from the East.
Using honey to complement the carrots' natural sweetness and ginger and dill for a real 'bite', this side dish is best served with roasted and grilled meats or blander main dishes such as meatballs or veggie burgers.
Honey-glazed Carrots with Ginger and Dill
Makes 6 smaller or 4 larger servings.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
- 1 lb 5 oz / 600 g carrots cut into narrow strips about 2 in / 5 cm long
- 2 tablespoons honey
- 1 tablespoon ginger paste
- 1 teaspoon freshly ground chili flakes
- 2 oz / 50 g butter
- 2 teaspoons fresh orange juice
- 2 teaspoons dried dill
- Salt and freshly ground pepper
Preparation:
- Put all the ingredients into a heavy-bottomed saucepan and add just enough water to cover.
- Slowly bring to the boil, reduce the heat and simmer with the lid off for about 12-15 minutes or until the carrots are ‘al dente’ (tender but still with a slight crunch) and the water has evaporated.
- Watch the carrots carefully towards the end of the cooking time to ensure they do not stick and burn. Add a few drops more water if necessary.
