Thursday

glazed and creamed carrots


This glazed carrots recipe was taken from my cooking bible the "Escoffier Cook Book, A Guide to the Fine Art of French cuisine" (the English version). I can't put in words how delicious these carrots are and I can't take a picture that will do it justice. You simply need to try it!


The way the recipe is written in the book is in an entirely different format. Mine is the conventional format with list of ingredients and directions.

You might argue with me about the healthy aspect of this side dish as it has butter and sugar (the naughty ingredients) but once you try it you will understand it could not be done any other way. I tried other recipes of glazed carrots but this is by far my favorite. So simple, so delicious. In my list of ingredients I put baby carrots because I know that this makes the preparation of the recipe faster. However, if you have time, use the freshest carrots you can get and peel and cut them in small bite size pieces.

French cuisine uses butter, real good quality butter and lots of cream. The French savor their food and they eat small amounts.  If you eat rich food with moderation you won't get fat and it will satisfy you better than eating large amounts of bland food.

What you need:



  • 8 to 10 oz baby carrots
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon sugar (you can use brown sugar)
  • 1 1/2 tablespoon butter, real butter, buy the best you can get




Optional: After the water has turned into syrup you can add one or more of the following ingredients according to your taste and preference.
  • chopped fresh herbs like chives, parsley, etc
  • orange zest
  • finely chopped fresh ginger
  • sliced almonds
FYI: the carrots will be soft. If you don't like them too soft reduce the amount of water but keep the amount of butter, salt and sugar.

Serve 2

What To Do:






Put everything in a pan over medium high heat.










The water will boil and will begin to evaporate.







When the water is almost all evaporated the mix will turn into a syrup. The whole process will take about 15 min but this will depend on the amount of water and the heat set of the stove.







Let it cook until the syrup is thick enough to coat the carrots evenly.









Bon Appétit! but wait, don't go yet.








Now we are talking rich rich food! Turn your glazed carrots into CREAMED CARROTS, which I refer to Dream Carrots.







After the syrup has formed add heavy cream. About 1/4 to 1/3 cup.









Let the cream boil.











Let it reduce until it's thick.





 





Bon Appétit!

and add a few more minutes to your exercise routine.




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