Glazed Carrots
"Anything that makes me go back for seconds of vegetables is a good thing. I've adapted this recipe -- or actually just a technique -- is from the January 2012 issue of Saveur. It was part of their Saveur 100 list (which I've followed happily for years). From Saveur: "Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like yellow beets and carrots) sweet, tender, and glossy.""
photo by NorthwestGal
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
directions
- Start by cutting vegetables into uniform pieces and arrange them in a single layer in a sauté pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes.
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Reviews
-
So simple, yet so delicious and tender. I used baby carrots, sliced into uniform pieces as directed in the recipe, and it took a little less time to cook than it would have been if I had used larger carrots. Thank you for sharing your recipe, Kalihi Chef. Made for Spring 2013 Pick-A-Chef.
RECIPE SUBMITTED BY
Kalihi Chef
Stockton, 43
Hi, fellow cooks! My name is Blanche and I'm a 48-year old mother of two who loves cooking and food! I have a 12-year old son and 27-year old daughter whom I adore.
