Candied Carrots from *Keepers*

M

marilynfl

Moderator
by Kathy Brennan and Caroline Campion

1 pound carrots, cut on diagonal, 1/4" thick

2 TBL unsalted butter

1.5 TBL sugar

very large pinch of salt

~1.25 C water

I used organic carrots and my el Cheapo plastic Benriner (Japanese mandolin) for consistency in thickness. In medium saucepan (mine was 9" All-clad) combine all ingredients. Water should just cover the carrots. Bring to boil over high heat, reduce to bare simmer, cover with round of parchment (cartouche) pressed down to top surface of carrots. (Thank you, Julia, for showing me how easy this was to cut).

Cook until crisp tender: 5-7 minutes

Remove cartouche, raise heat to high, then toss and cook until liquid is reduced to glaze and carrots are tender.

I swear to Julia that Bonnie and I noshed on the entire pound while I cooked the rest of dinner rather than the chip and dips and guacamole I had set out.

I think this was a good thing. I feel as though my eyes agree.

PS: I gave it a tiny dusting of cinnamon.

(I'm gonna try their meatloaf next.)

https://www.amazon.com/Keepers-Tried-True-Weeknight-Happiness/dp/1609613546/ref=sr_1_2?ie=UTF8&qid=1542037699&sr=8-2&keywords=keepers&dpID=61oy%252BHLXlLL&preST=_SX218_BO1,204,203,200_QL40_&dpSrc=srch

 
I've been cooking carrots like this for decades. My sister calls this 'ambrosia'.

It sounds like my kind of book! On hold at the library - thanks, Marilyn!

 
Have you tried this with a homemade chicken stock? I've noticed that mine turns to a nice carmely

glaze rather quickly. I did this (without the cartouche) last night with cabbage steaks and Baby Bok Choy. While I have not mastered Bok Choy yet, it was still tasty. I cannot find that happy place when the white bottoms are crisp tender and the dark green tops are not wilted to death.. The cabbage was perfect with a drizzle of balsamic.
I have the book on order, the reviews were great and sounds like a fun read. Thanks for posting .

 
No, K. I just learned it this week. Looking forward to trying more recipes from this book.

It's a good read as well.

 
Today in email from Bill Penzey on carrots

"And try the Bavarian Style Seasoning for Thanksgiving Roast Carrots with a little olive oil placed in the oven on the top rack above the Turkey for an hour or so. Ginger, Dill and/or Caraway make nice additions if you have them. My personal advice is: Make more than you think you will need. Good stuff." Colleen

 
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