Do you need an extra side dish for dinner tonight? Try simply glazing some carrots. You probably have some carrots in your refrigerator – either whole carrots or cut baby carrots. If they are organic, better yet, but they don’t have to be.
Glazing carrots, or any root vegetables, is simple. I love it when basic foods are simple to prepare.
Here is the method that I use, taken from Alice Waters’ The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. If you’ve never taken a look through this book, which is much more than just a cookbook, page through it next time your at a bookstore with a cookbook section. You just might walk out with a new book.
Ingredients – the measurements aren’t exact – use your best instincts (Yes, you do have them. Trust them.)
- Carrots – if whole carrots, peel and cut into sticks or slices; if using baby carrots, cut in half length-wise
- Butter - a couple of teaspoons per serving
- Place carrots in a heavy pot or pan (don’t pile too high; use a bigger pot if necessary)
- Place water half way up the carrots
- Put in a pinch of salt and butter
- Bring to boil
- Turn down to a simmer, cover, and cook carrots until tender
- Take off lid and allow to simmer until water has boiled away and only a butter glaze remains
It’s really that easy. Glazed carrots add flavor, nutrition, and color to your weeknight meal (but you are allowed to cook them on weekends, too).
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