|Strips of carrots slow boiled in beef stock with a little sugar and plenty of butter.|
Glazed CarrotsEverybody has heard of, and probably had, some kind of glazed carrots made using brown sugar, or honey, or maple syrup, or oranges, or a combination of any of these wonderful flavors - especially around the holidays. But Julia's glazed carrots are pure, unadulterated, simple and just delicious.
Oh my gosh ... if I could have rolled around in these carrots I swear I would have, they were that good. Even The Cajun, my primary taste-tester, commented during dinner, not once, but several times, about how delicious these carrots were, and that's quite a compliment coming from a meat and potatoes man!
Julia's recipe also calls for a sprinkling of finely minced parsley before serving, but honestly I got in such a hurry with finishing off the grilled steaks and making a salad, that I totally forgot about the parsley in the top featured photo.
Our steaks were delicious too - they were T-bones, so I just simply brushed 'em up with some Country Bob's sauce while they took their little pre-grill rest, tossed them on the grill and they were flavorful and as tender as buttah. I am lovin' me some Country Bob's!
Carottes Glacées (Glazed Carrots)
Recipe: Carottes Glacées - Glazed Carrots©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 2 pounds of carrots
- 2 cups of beef stock or broth
- 6 tablespoons of unsalted butter
- 2-1/2 tablespoons of granulated sugar
- 3-4 turns of the pepper grinder
- Salt, to taste
- Fresh or dried parsley, optional
Peel, quarter and cut the carrots into 2-inch strips. In a large heavy bottomed pot, bring the stock up to a boil, adding in the butter, sugar and pepper. Add the carrots and continue boiling, stirring occasionally, for 30 to 40 minutes, or until carrots are tender and liquid has reduced to a thick glaze.
Taste and add salt as needed. Sprinkle with parsley before serving, if desired.
Requires Adobe Reader - download it free!©Deep South Dish
Mastering The Art of French Cooking, Volume One, pg. 479
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