Glazed Carrots with variations
Source of Recipe
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Recipe Introduction
A nonstick skillet is easier to clean, but this recipe can be
prepared in any 12-inch skillet with a cover.
Serves 4
List of Ingredients
1 pound carrots (about 6 medium), peeled
and sliced 1/4 inch thick on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons juice from 1 lemon
Ground black pepperRecipe
1. Bring the carrots, salt, 1 tablespoon of the sugar, and the
chicken broth to a boil in a 12-inch nonstick skillet, covered, over
medium-high heat. Reduce the heat to medium and simmer, stirring
occasionally, until the carrots are almost tender when poked with
the tip of a paring knife, about 5 minutes. Uncover, increase the
heat to high, and simmer rapidly, stirring occasionally, until the
liquid is reduced to about 2 tablespoons, 1 to 2 minutes. 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. Off heat, add lemon juice;
toss to coat. Transfer carrots to serving dish, scraping glaze from
pan. Season to taste with pepper and serve immediately.
VARIATIONS
GLAZED CARROTS WITH GINGER AND ROSEMARY
Cut a 1-inch piece of fresh ginger crosswise into 1/2-inch coins.
Follow the recipe for Glazed Carrots, adding the ginger to the
skillet along with the carrots and adding 1 teaspoon minced fresh
rosemary along with the butter. Discard the ginger pieces before
serving.
HONEY-GLAZED CARROTS WITH LEMON AND THYME
Follow the recipe for Glazed Carrots, substituting an equal amount
of honey for the sugar and adding 1/2 teaspoon minced fresh thyme
leaves and 1/2 teaspoon grated lemon zest along with the butter.
GLAZED CURRIED CARROTS WITH CURRANTS AND ALMONDS
Lightly toasting the curry powder in the warm, dry skillet brings
forth its full flavor.
Toast 1/4 cup sliced almonds in a 12-inch nonstick skillet over
medium heat until fragrant and lightly browned, about 5 minutes;
transfer to a small bowl and set aside. Off the heat, sprinkle 1 1/2
teaspoons curry powder in the skillet; stir until fragrant, about 2
seconds. Follow the recipe for Glazed Carrots, adding the carrots,
salt, sugar, and chicken broth to the skillet with the curry powder.
Add 1/4 cup currants along with the butter; add the toasted almonds
along with the lemon juice.
GLAZED CARROTS WITH ORANGE
AND CRANBERRIES
Dried cherries can be used in place of the cranberries if you prefer.
Follow the recipe for Glazed Carrots, adding 1/4 cup dried
cranberries with the carrots in step 1 and replacing 1/4 cup of the
chicken broth with 1/4 cup orange juice and 1/2 teaspoon grated
orange zest. Reduce the amount of sugar in step 2 to 1 tablespoon
and omit the lemon juice.
GLAZED CARROTS WITH BACON
AND PECANS
The rich caramel flavor of brown sugar goes well with the bacon and
pecans.
3 ounces (about 3 slices) bacon, cut into
1/2-inch pieces
1/3 cup chopped pecans
1 pound carrots (about 6 medium), peeled
and sliced 1/4 inch thick on the bias
1/2teaspoon salt
3 tablespoons light brown sugar
1/2 cup low-sodium chicken broth
1/2 teaspoon minced fresh thyme leaves
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons juice from 1 lemon
Ground black pepper
1. Cook the bacon in a 12-inch nonstick skillet over medium-high
heat until crisp. Transfer the cooked bacon to a paper towel-lined
plate to drain. Remove all but 1 tablespoon of the bacon drippings
from the pan. Add the pecans and cook until fragrant and slightly
browned, about 3 minutes. Transfer the pecans to the plate with the
bacon.
2. Add the carrots, salt, 1 tablespoon of the brown sugar, the
chicken broth, and thyme to the skillet. Bring to a boil, -covered,
over medium-high heat. Reduce the heat to medium and simmer,
stirring occasionally, until the carrots are almost tender when
poked with the tip of a paring knife, about 5 minutes. Uncover,
increase the heat to high, and simmer rapidly, stirring
occasionally, until the liquid is reduced to about 2 tablespoons, 1
to 2 minutes.
3. Add the butter and remaining 2 tablespoons brown sugar to the
skillet. Toss the carrots to coat and cook, stirring frequently,
until the carrots are completely tender, about 3 minutes. Off heat,
add the lemon juice and toss to coat. Transfer the carrots to a
serving dish, scraping the glaze from the pan into the dish. Season
to taste with pepper and serve immediately.
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