Glossy Glazed Carrots
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Carrot coins and sticks simmered covered, reduced hard and tossed with butter and sugar into a glossy glaze, finished with lemon.
Always check the labels of the products you use.
Method
- 1
Simmer covered. Put the carrots, water, salt and 1 tsp of the sugar in the frying pan, cover and bring to the boil over medium-high heat. Lower to medium and simmer for 5 min, stirring once or twice, until a knife tip meets only slight resistance. The lid traps steam so the carrots cook through quickly.
- 2
Reduce the liquid. Take off the lid, turn the heat to high and boil for 1-2 min until only about 2 tbsp of liquid is left. This concentrated, sugary liquid is the start of the glaze.
- 3
Build the glaze. Add the butter and the rest of the sugar and keep tossing for about 3 min. The carrots are done when fully tender and coated in a glossy, light-gold syrup; the butter emulsifies with the syrup so it clings rather than pools.
- 4
Finish with lemon. Off the heat, toss in the lemon juice and pepper; the acid balances the sweetness. Scrape everything into a warm dish, glaze and all, and serve at once.
Storage
Refrigerate covered up to 3 days. Reheat in a pan with a splash of water, tossing, until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 30 cm frying pan with lid
- heatproof spatula
- paring knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 98 kcal |
| Protein | 1.1 g |
| Carbohydrate | 17.3 g |
| of which sugars | 11.6 g |
| of which free sugars | 6.3 g |
| Fat | 3.3 g |
| of which saturates | 2 g |
| Fibre | 3.2 g |
| Salt | 0.93 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
