Tuesday, September 24, 2013

Glazed carrots

We are not great fans of carrots at home. I add them to soups and stews but that's pretty much it. Well, at least that WAS the case until I came accross this amazing Alton Brown's recipe for glazed carrots. It really does seem that if you put some love even into a carrot it will turn into good eats.

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

If you are a stranger to his show "Good Eats", you should give it a go. He explains the chemistry in cooking and baking and his show is a riot.

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