Glazed Carrots Recipe
This glazed carrots recipe features carrots that are cut into slender batonnet cuts. It's a great dish to serve alongside chicken and other poultry dishes.The glaze is produced by reducing a mixture of white stock or chicken stock and sugar until it is thick and syrupy.
TIP: It's generally a good idea not to add salt to a dish until right before serving it, and this recipe is a perfect case for why. Since the cooking liquid (the stock) will be reduced to a thick syrup, adding salt too early will only concentrate the saltiness. Salting at the end ensures that the salt doesn't overpower the dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 Tbsp clarified butter (or 3 Tbsp unsalted butter)
- 2½ cups carrots, batonnet cut (see note)
- ½ cup white stock (beef or veal), chicken stock or broth
- ¼ cup sugar
- 2 Tbsp fresh thyme or oregano, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Preparation:
- Warm a heavy-bottomed saut� pan over medium heat.
- Add the clarified butter, and when it liquefies add the carrots. Cook about 3 minutes, stirring occasionally.
- Add the stock and the sugar.
- Cover the pan and reduce heat to low. Cook another 5 minutes or until the carrots are almost tender.
- Use a slotted spoon to remove carrots and set them aside.
- Cover the pan and continue cooking the liquid until it has reduced to a thick, syrupy consistency.
- Return the carrots to the pan along with the fresh herbs and cook until the carrots are tender and nicely coated with the glaze. Season with Kosher salt and freshly ground black pepper and serve right away.
NOTE: A batonnet cut measures ¼ inch × ¼ inch × 2½ inches. For 2½ cups of raw carrot batonnet, you will probably need to start with about 1½ lbs of whole carrots.
