Through the multiple attempts of making these carrots I have made some observations and came up with some tips and tricks for cooking them to the perfect texture without being overly cooked. I also have a few modifications from the original recipe for prepping them the day before. Hopefully you enjoy and lets get started.
Ingredients:
- 3 bunches peeled carrots
- 2 tbsp unsalted butter
- 2 tbsp honey
- Kosher salt
- 1 tsp fresh minced ginger
- 1 tsp grated orange zest
- 1/2 cup fresh squeezed orange juice
- 1/2 tsp ground black pepper
Directions:
1. Take the peeled carrots and cut diagonally into 1 in thick slice (it helps to have carrots that are thicker so they wont cook as fast.)
2. Put 1/2 cup water, the butter, honey, 2 tsp salt, and ginger into a large saute pan and bring to a boil.
3. Once boiling put the carrots into the pan and cover. Let the simmer on a medium-low heat for 5 min.
4. After 5 min remove the lid a cook for 20 min or until the carrots are soft but still are slightly tender.
5. Once your done with that take the pan and place into the refrigerator over night.
6. About 10-20 min before your ready to eat take out the carrots and put in the orange juice and orange zest.
7. Let the carrots cook so the juices evaporate and form a glaze. (If you still have a lot of juice but the carrots are done cooking, separate the juice and boil it in a separate pan until it is reduced to about 1/2 or 3/4.
8. Once reduced put the sauce back in with the carrots then take off heat and let it glaze onto the carrots, serve and enjoy!
-Megan
I have tried these and found them to be easy to prepare and delicious.
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