(11/16/03)
Steam until tender, saute in brown sugar and butter to caramelize.
Sprinkle with nutmeg or mace.
Michelle
Braise/simmer in a small amount of orange juice concentrate, be careful it doesn't scorch, then add sugar or brown sugar to taste, sprinkle with parsley or dill or other herb to taste. The little carrots are really tasty this way!
Joy in MO
I like carrots like this any time of year. Kind of a glazed carrot, I spose.
Cut into 1/4" rounds. Cut into 2" chunks, then into quarters or sixths lengthwise, depending on the thickness of the carrot, to make short 'fingers.'
Boil in a pot with just a little water, or steam. Don't let get mushy.
Add however much butter you like, depending on however much carrots you've cooked. Also add some honey to taste. And thyme to taste.
Sorry I can't be more exact, except for how to cut the carrots, which doesn't matter much anyway. Start out slow with the honey and thyme, you can always add more. Pepper if you like. Salt if you like.
Mary P.
Carrots in Port Wine Glaze
Do ahead step:
Cut carrots on the bias. Blanch in boiling lightly salted water until crisp tender. Drain and shock in cold water. Drain and refrigerate until final cooking time.
Just before serving:
Mince some chives and flat leaf parsley. Small amount, maybe 1 tsp each per pound of carrots.
Over medium high heat in a heavy saute pan, heat 3-5 tbsp butter slowly, until it melts, then turns golden brown. Watch carefully at this step, as you don't want the butter to burn. Once butter is at desired color, add carrots, and toss/stir to warm through.
Add a shot or two of port, or if not available, sweet vermouth or madeira works well. Turn heat up to high for half a minute or so to burn off the alcohol and reduce the wine. Reduce heat to medium, add the chives and parsley. Taste and adjust seasoning with salt and pepper. Toss to be sure all is coated with glaze.
This also goes well with ham, roast beef, chicken. Serve and enjoy.
Spinbear
0 comments:
Post a Comment