Thursday, June 24, 2010

Side dish #2.

Okay, I love carrots. I love them raw, sautéed, roasted, broiled, stewed...you get it.
However, my favorite way to eat and cook them is when they're glazed.
Glazed carrots play on the natural sugar in the vegetable, creating a thick sauce with stock and herbs that delectably coat the carrot until they become irresistible.
I use chicken stock and tarragon with a pinch of sugar to make this recipe.
A pinch of red pepper flake gives it a surprising kick of spice.

Glazed Carrots





















You will need:
1 bunch of carrots, sliced on a bias (assorted such as the kind I got from the farmers market, or not)
1/2 cup chicken stock
2 tbs butter
1 tsp sugar
1/4 tsp red pepper flakes
1 tsp dried tarragon
Kosher salt and pepper

Place the carrots, chicken stock, butter, red pepper and sugar in a saute pan with a lid. Bring to a simmer with the lid on and let cook for about 5 minutes.
Take the lid off and let the liquid reduce to a syrup, still cooking the carrots, about 10 more minutes. When the carrots are still crisp and the glaze is coating each carrot, toss in the tarragon, salt and pepper.
Serve with fresh parsley and watch as everyone around you changes their favorite vegetable to carrots.
They'll thank you!

3 comments:

  1. I've been very curious about carrot experiments. I will probably make this soon, it looks so tasty.

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  3. Made this one today and its a wonderful side dish to any grilled meat.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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