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Candied Carrots from *Keepers*

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Joined: Dec 12, 2005


Posted to Thread #30585 at 3:48 pm on Nov 12, 2018

by Kathy Brennan and Caroline Campion

1 pound carrots, cut on diagonal, 1/4" thick
2 TBL unsalted butter
1.5 TBL sugar
very large pinch of salt
~1.25 C water

I used organic carrots and my el Cheapo plastic Benriner (Japanese mandolin) for consistency in thickness. In medium saucepan (mine was 9" All-clad) combine all ingredients. Water should just cover the carrots. Bring to boil over high heat, reduce to bare simmer, cover with round of parchment (cartouche) pressed down to top surface of carrots. (Thank you, Julia, for showing me how easy this was to cut).

Cook until crisp tender: 5-7 minutes
Remove cartouche, raise heat to high, then toss and cook until liquid is reduced to glaze and carrots are tender.

I swear to Julia that Bonnie and I noshed on the entire pound while I cooked the rest of dinner rather than the chip and dips and guacamole I had set out.

I think this was a good thing. I feel as though my eyes agree.

PS: I gave it a tiny dusting of cinnamon.

[I'm gonna try their meatloaf next.]


Jesus saves. Buddha recycles.

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