I’ve been wanting to share this recipe for a few days
now, but haven’t gotten around to it, due to other inconveniences. Primarily—I didn’t
want to.
Honestly, I just haven’t been in the writing mood
lately. Call it writer’s block, or whatever you want, but I just haven’t been
feeling it. I don’t even know what it is. Inspiration? Motivation? Maybe I’m
just procrastinating. Anyway, I’m here now. I even wrote two other blog posts today,
talk about motivation!
Anyway, mom and I checked-out a cookbook from the library recently. The cookbook, America’s Test Kitchen Live!, is a collection of
recipes that have been pre-tested and altered to perfection by several professional chefs, along with reviews on various food brands and kitchen tools. Before each recipe, a few paragraphs explain
what the chefs were trying to achieve with each recipe, and the alterations they
made to reach the desired results. The variations of each dish are tested thoroughly, so
that the authors can be sure that each recipe is solid. Mom and I plan on
cooking our way through the book this holiday season, testing out recipes like
stuffed pork chops (yum!), chicken, broccoli and pasta (double-yum!), and a French
pizza-like dish called pissaladiere (which looks like a total winner).
And now I’m going to share a recipe I found for
carrots. Yep. Cooked carrots. Like, from the can?, you ask. Um. No. Like sweet,
glazed cooked carrots. As in these-are-the-best-carrots-I’ve-ever-eaten
carrots. As in, I’m-going-to-make-these-for-Christmas-dinner carrots.
Delicious!
*Note: I adapted the recipe to fit what I had in my
kitchen at the time. I used vegetable broth instead of chicken (who doesn’t keep
chicken broth in their pantry!?!?) and brown sugar instead of white (we ran out of white sugar--it was weird). The authors noted that they tried brown sugar and it left the
carrots with a bit of a ‘muddled’ flavor, but I thought they still tasted fine!
I’m looking forward to making them with white sugar tomorrow. We’ll
see if I can actually taste the difference!
**Note: I also want to mention that the black pepper actually
does make a difference! It seems like such a silly little element, but it
really enhances the flavor! Don’t forget!
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Glazed Carrots
Serves 4
1 lb carrots (about 6 medium), peeled and sliced ¼ inch
thick on the bias
½ teaspoon salt
3 tablespoons sugar
½ cup low-sodium chicken broth
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons juice from 1 lemon
Ground black pepper
1. Bring
the carrots, salt, 1 tablespoon for the sugar, and the chicken brother to a boil
in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat
to medium and simmer, stirring occasionally, until the carrots are almost
tender when poked with the tip of a paring knife, about 5 minutes. Uncover,
increase the heat to high, and simmer rapidly, stirring occasionally, until the
liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
2. Add
the butter and remaining 2 tablespoons sugar to the skillet. Toss the carrots
to coat and cook, stirring frequently, until the carrots are completely tender
and the glaze is light gold, about 3 minutes. Off the heat, add the lemon juice
and toss to coat. Transfer the carrots to a serving dish, scraping the glaze
from the pan into the dish. Season to taste with pepper and serve immediately.
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I hope you enjoy the recipe as I did! Happy Holidays!