Tuesday, November 18, 2014

Glazed carrots


1. Original recipe is from CooksIllustrated.com and is here (you need a subscription).  Recipe below is for 4 servings.

2. Original recipe calls for cutting carrots on the bias; we cut them in discs (or half-discs if they are large carrots) that are 1/4" thick


1 lb of carrots
1/2 tsp salt
3 Tbl sugar, divided into 1 Tbl and 2 Tbls
1/2 cup chicken broth
1 Tbl butter
2 tsp lemon juice


1. Peel and cut carrots into 1/4" discs. (You can also cut carrots on the bias.)

2. Cut the Tbl of butter into 4 pieces. Set aside.

3. Divide sugar into two portions of 1 Tbl and 2 Tbls.

4. In a 12-inch nonstick skillet over med-high heat, combine carrots, salt, 1 Tbl sugar, and chicken broth to boil. Cover and bring to a boil.

5. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.

6. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

7. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.

8. Off heat, add lemon juice; toss to coat.

9. Transfer carrots to serving dish, scraping glaze from pan.

10. Season to taste with pepper and serve immediately.

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