I've been absent for quite sometime, but the last three Sundays I have felt like a Phoenix rising from the ashes--cue the dramatic visual of regeneration! Since then, I have shared recipes for a savory salad, briny pickles, and now...a bowl or carrots?? I know, I know. I promise that the sugar is coming soon. But glazed carrots have made an appearance on countless Sunday menus and it is high time time for them to make their debut.
These carrots are simple to prepare and can be made a couple of hours in advance and held at room temperature before reheating and serving. Feel free to change up the herbs or seasoning according to your taste. I love to use fresh thyme, but a fresh sprig of rosemary is an excellent essence when the carrots are served with roast pork or beef. They are a sweet and tender companion to just about main dish.
about 6 servings
1 1/2 pounds carrots, peeled and trimmed up to 1 1/2" long and 1/2' in diameter
2 teaspoons unsalted butter
1 teaspoon granulated sugar
1 sprig fresh thyme or rosemary
1/4 teaspoon whole black peppercorns
Kosher salt to taste
2 teaspoon chopped fresh flat-leaf parsley or chives
Place the trimmed carrots in a loose layer in a large saucepan. Add enough cold water to just cover the vegetables. Add the butter, sugar, thyme, peppercorns and a pinch of salt. Bring the water to a boil, then adjust the heat to simmer gently for 10-15 minutes. As the liquid reduces, the carrots should finish cooking until tender. If the carrots are tender before the liquid reduces, remove the carrots and reduce the liquid until there is about 2 tablespoons of glaze. Then return the vegetables to the glaze. Season with salt and roll them in the glaze to coat. Add the parsley and serve. Enjoy!
Source: Adapted from Bouchon by Thomas Keller