|Posted by Brittany on May 28, 2012 at 2:25 PM|
This beautiful bunch of carrots is perfect for glazing- a favorite side for Springtime. Glazing calls for sauteeing in butter, covering with stock, then adding a pinch of sugar (or honey!) and simmering until the liquid is evaporated. What's left is a delicate buttery sweetness that keeps people coming back for more. Garnish with any herb- parsley, ginger, mint, rosemary, thyme, or even carrot greens- to add even more dimension.
2 Tbs. unsalted butter (or Ghee)
1 bunch carrots peeled, tops trimmed, and cut into quarters
Kosher salt and freshly ground pepper, to taste
1/4 cup Madeira or dry sherry
1/2 cup low-sodium chicken broth
1 Tbs. sugar
1 Tbs. chopped herb
In a large sauté pan over medium heat, melt the butter. Add the carrots and stir to coat with the butter. Season with salt and pepper. Add the Madeira and broth, increase the heat to medium-high and bring to a simmer. Partially cover the pan and simmer until the carrots are just tender, 6 to 8 minutes.
Uncover the pan and add the sugar, stirring well to combine. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 to 6 minutes more.
Transfer the carrots to a warmed serving bowl, sprinkle with herbs and serve immediately. Enjoy!