Some food, some drink.
Something Edible on Video: A Glazed Carrot Recipe that’ll make ‘em eat their veggies first.
Abstract:
I live on a patch of prairie where generations have been raised on meat and potatoes. It's a stigma that's still quite apparent in this culture where many folks are still of Volga German descendantry (those of you who've been to one of those more traditional wedding dinners know exactly what I'm talking about). Quite often, proper vegetables are given second-class status; and if you've opened a couple of tins of corn and green beans, well, then I suppose you've covered your bases.
Not so in this casa; no siree. I make it a point to serve a variety of vegetables with most every meal, and I think when you do that, you wanna make sure that you keep it different and fresh every day. For this video, "different" means taking baby carrots to the brink of burnt by applying a judicious bit of Maillard kickstarted via browned butter. Likewise, "fresh" means finishing those little bronze-colored roots with the kick of fresh ginger and a little of that chive I happen to raise in the front yard
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
In a 10 inch nonstick skillet, melt the butter on medium-high heat. When the butter just starts to brown, add the carrots and let 'em sit in the pan for 5 minutes and don't you dare touch 'em! At the end of 5, give 'em a stir and add the O.J. and the salt. Cover, reduce heat to low, and steam for 10 minutes. At the end of 10, keep the heat on low and add the sugar, ginger and black pepper. stir to integrate and let simmer for a minute or two or until the glaze starts to thicken just a bit. Move to a plate to serve and garnish with some minced chive.
Notes:
Y'know, sometimes, even a good recipe needs a little something extra. If you're a devil for the details, then be sure to scope my original post for this recipe!
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