Awhile back my P.S. (Princely Sous chef/hubby) and I collaborated on dinner. I made Parmesan crusted walleye, we’d bought deli potato salad, and my P.S. prepared the carrots. I’d found a recipe for sweet and tangy carrots on Taste of Home. I didn’t post the recipe right away because we decided it needed tweaking.
We made the carrot dish a second time recently and with tweaks we are happy with the flavors now. We just needed a little less sugar and a little more Dijon. Carrots, especially ones that are home grown (by my in laws) are sweet enough on their own. We just wanted them a little snappier, for a change.
I sliced about a pound of carrots this time, wanting just two good-sized servings. I ended up with a bit more glaze on them than necessary since I didn’t halve the recipe for the glaze. We enjoyed the flavors anyway.
When the carrots were fork tender I drained them and returned them to the stove to let the last of the water cook off. When the sizzling had mostly stopped I added the butter to the carrots and let it melt.
I measured the rest of the ingredients into a small bowl then added it to the carrots, stirring well. I turned the heat to low to keep warm while we finished the rest of our meal This time my P.S. was grilling NY strips and I’d made Hasselback potatoes ala Mario Batali. They’ll be a future post.
2 lbs carrots; sliced
1 teaspoon salt
3 tablespoons butter
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup dijon
1/4 teaspoon white pepper
2 tablespoons fresh parsley
Add carrots to a saucepan and fill with water just to cover. Stir in 1 teaspoon salt. Bring to a boil then cook over medium heat until fork tender.
Drain carrots and return to saucepan. Place on warm burner and let rest of water cook off. Add butter and let sit until it is melted. Avoid over stirring carrots or they will become mushy.
Measure remaining ingredients in a small bowl; it is not necessary to stir. Pour over carrots and stir to coat. Let heat a few more minutes on medium low and serve.
Adapted from Taste of Home