Sunday, January 8, 2012

Glazed Carrots

This is easy: glazing carrots or other root vegetables as described below is a simple yet utterly charming (and delicious) addition to almost any meal. I cooked and chopped bacon for a crispy topping and in a fit of fancy, subbed herb oil found here instead the butter suggested.

"Start by cutting vegetables into uniform pieces and arrange them in a single layer in a saute pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes."

Do enjoy!

Thanks to Saveur magazine, issue no. 144.

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