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Candied Carrots from *Keepers*
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.
Other messages in this thread:
- 30585. Candied Carrots from *Keepers* [LINK] - MarilynFL - 3:48pm on 11/12/18 (6)
- I've been cooking carrots like this for decades. My sister calls this 'ambrosia'. - Lana in FL - 2:10am on 11/13/18
- Have you tried this with a homemade chicken stock? I've noticed that mine turns to a nice carmely - KarenNoCA - 2:31pm on 11/13/18
- No, K. I just learned it this week. Looking forward to trying more recipes from this book. - MarilynFL - 10:14pm on 11/13/18
- Faux tourne - carrot chunks on bias ;) [LINK] [IMAGE] - colleenmomof2 - 1:24pm on 11/14/18
- Today in email from Bill Penzey on carrots - colleenmomof2 - 5:56pm on 11/14/18
- Good video, C. Just remember that recipe timing is for 1/4" flat bias cut. [NT] - MarilynFL - 8:17pm on 11/14/18