British Side

Lemon-Glazed Carrots with Mint
(Serves 8)

Sweet and buttery carrots glazed with lemon sauce and sprinkled with mint.

2 lb. carrots
2 T lemon zest (grated)
3 T lemon juice
3 T sugar
1 chicken bouillon cube (broken up into bits)*
water (enough to cover carrots)
1/3 C butter
ground pepper (to taste)
4 or 5 sprigs of fresh mint (chopped)

Peel and cut carrots into 1 1/2" x 1/4" diagonal lengths. Toss with lemon zest and juice, sugar, bouillon cube, butter, and pepper. Put all in a heavy skillet and pour in just enough water to cover.

"Sweat" carrots by laying a fitted piece of wax paper on top. Bring to a boil, turn down heat, and simmer gently till carrots are tender and the water has evaporated, about 30 min. Carrots should be coated with a light, lemony glaze. Sprinkle with mint and serve.

* Use Wylers: more flavorful and 1/3 less salt than Herbox. Or substitute chicken broth for both bouillon cube and water.

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Tips & Glossary

Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized.

Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.

Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.

Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.)

Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.