roasted & glazed carrots.
Naturally, sweet, tender, roasted carrots. Works as a side for nearly anything.
Ingredients:
bunch carrots.
chicken/beef/veg stock.
butter.
kosher salt.
sugar.
white wine vinegar/lemon/acid of choice.
optional; chopped herbs: garlic, thyme, rosemary, sage, parsley
Equipment:
cast iron pan/sauté pan.
green abrasive scrubbing pad.
Execution:
Under cold water, scrub the outer layer of the carrots with a green scrubby and set aside.
Heat a pan over medium-high heat.
Add just enough oil to create an even layer on the pan.
Once the oil is shimmering, add the carrots. Brown the carrots on every side, turning occasionally.
You will have to play with the heat as you pan roast the carrots. If the oil is too hot the sugar in the carrots will burn.
Once the carrots have achieved a nice even golden brown color all over, reduce the heat slightly, add a few spoonful’s of stock, a pinch of salt and a smaller pinch of sugar.
Continue to cook the carrots until the stock has reduced by half, cut the heat, add a few knobs of butter and swirl the pan to create a smooth emulsified sauce. At this point you can add your aromatics of choice.
Add a few drops of acid and season to taste and serve.