Glazed Carrots with 5 Spice Powder     

Tonight we had a garlic,ginger,chilli,bok-choy steamed fish dish.   Because we had rice last night I thought I would roast some hasselback potatoes, but thought it would be good to have a bit more more vegetable.   Carrots were in the fridge, and I wanted a recipe that would complement the fish dish.    This certainly did.

Serves 2

1 tablespoon                   butter
2 carrots                          peel and slice on the diagonal into pieces around 2cm
¾ cup                               water
2 tablespoons                 soy sauce
1 scant tablespoon         brown sugar (use as little or as much as you want – I prefer to be lower in sweetness)
1 teaspoon                     5 spice powder

Melt butter in a saucepan, add carrots and 5 spice powder.  Cook slightly then add water, soy sauce and sugar.   Bring to boil, cover, then lower heat and simmer for around 10 minutes until carrots are tender.    (At this stage you could take off heat and hold if you want to prepare early).       Take lid of pan, turn heat to high and cook until sauce is reduced (between 7 to 10 minutes).   Serve.

I prefer to garnish with Coriander, but for those of my friends who don’t like coriander so much, then I am sure some parsley would be fine  🙂

Thank you to The Spruce Eats for the inspiration.