Glazed carrots
NOTES:
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
INGREDIENTS:
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
Pepper
PREPARATION:
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.
10. Season to taste with pepper and serve immediately.
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