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    Posts Tagged ‘carrots’

    Maple Glazed Baby Carrots

    I developed this simple recipe years ago but never put it into Let’s Eat. I am sure your guests will love it even those finicky kids.

    You will need:

    Baby Carrots — 1 lb bag, alternatively you can use large carrots cut diagonally into bite size pieces.
    Maple Syrup — Approximately 1 cup – use the real stuff here folks not that “pancake syrup” you find in stores, it’s all high fructose corn syrup with no maple anything in it.
    Butter — 5 TBSP make sure you use unsalted.
    Sea Salt/Pepper — to taste.

    The first step is to steam the carrots. Steam until a sharp knife goes in easily about 1/4 way through to what is called just “al dente”. You want to maintain the some of the crunch. In a sauté pan large enough to hold all of the carrots in a single layer heat the butter until just melted. Add the carrots simmer on low until the butter coats the vegetables. Add the maple syrup and simmer until the syrup reduces by half.<.p>

    If you don’t have equipment to steam the carrots add enough water to the sauté pan to just above half their thickness, cover and let cook until most of the water has evaporated add the butter and maple syrup then proceed as stated above. The nice thing about this recipe is that you can do them ahead of time, keep at room temperature until you are about to serve, return to the sauté pan and heat them up.

    Sweet Potato/Carrot/Onion Medley

    This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

    You will need:
    Sweet Potato approximately 3 oz./person
    Carrot approximately 3 oz./person
    Pearl Onion approximately 3 oz./person
    Butter approximately 1 TBS/serving
    Brown sugar (either light or dark) approximately 1 TBS/serving
    Ginger Powder approximately 1 tsp./serving
    Salt/pepper

    Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding. In a skillet large enough to hold all the vegetables place one TBS butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.

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