Glaze Me a Carrot
In Europe, glazed carrots are among the best-loved vegetable accompaniments. In classic versions, this bright-colored comfort food is made with a generous pat of butter and a spoonful of sugar. The carrots become coated with a glaze that resembles a thin, buttery syrup. One big advantage of this dish is that even if the carrots are not at their peak, their flavor is enhanced and they seem as sweet as fresh-from-the-field carrots.
There are plenty of ways to vary glazed carrots. If you want them to be low in saturated fat, substitute vegetable oil for the butter and add only a small amount. Instead of white sugar, use brown sugar or honey. Some people stir in mint or grated citrus zest; others add a dash of cinnamon and produce a version that children adore. Replacing part of the water with white wine is another popular variation. You can accent the carrots by adding raisins or--for a colorful new touch--dried cranberries. The carrots can be glazed together with other root vegetables such as turnips, parsnips or baby onions.
For this easy-to-make dish, the carrots are simply cooked in water. When half cooked, they are flavored with the glaze ingredients. Ideally, the cooking liquid thickens to the right consistency and the carrots become tender at the same time. If the glaze is too thin, continue cooking the carrots until coated. Old-fashioned recipes call for long cooking times, but with today’s taste for vegetables with a more distinct texture, carrots can be cooked in 15 minutes.
When I studied cooking in Paris, my teachers often prepared glazed carrots to accompany poultry, meat or game. They usually “turned” the carrots into olive-size shapes that the school’s American students described as “little footballs.” The chefs explained that this technique makes large carrots look like elegant baby carrots and helps them cook evenly.
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We found that whittling the carrots into perfect oval pieces was very time-consuming for cooking at home. So you can skip this step for quick meals. Instead, slice the vegetables or buy thin carrots and quarter them so they will cook rapidly. Another shortcut is to use packaged carrot sticks.
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Dried cranberries have a brilliant red color and are lovely with these mint-accented carrots.
LOW-FAT GLAZED CARROTS WITH CRANBERRIES
1 pound fairly thin carrots, scraped
1 cup water
Dash salt
1 tablespoon sugar
1/4 cup dried cranberries
2 teaspoons oil
1/2 teaspoon dried mint, crumbled
Quarter carrots lengthwise and cut into 3-inch lengths. Combine carrots, water and salt in medium saucepan. Bring to boil. Simmer, covered, 7 minutes over medium heat.
Add sugar, cranberries and oil. Cook, uncovered, over medium heat, stirring occasionally, until carrots are tender and liquid is absorbed, 8 to 9 minutes. Watch so mixture does not burn. Stir in mint. Serve hot or at room temperature. Makes 4 servings.
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A hint of grated lemon zest adds a fresh touch to balance the delicate sweetness of the dish.
HONEY-GLAZED CARROTS
1 pound carrots, sliced 1/4-inch thick
1 cup water
Dash salt
1 tablespoon sugar
1 tablespoon honey
2 tablespoons butter or oil
1/2 teaspoon grated lemon zest
Combine carrots, water and salt in medium saucepan. Bring to boil. Simmer, covered, 10 minutes. Add sugar, honey and butter.
Cook, uncovered, over medium-low heat, stirring occasionally, until carrots are tender and liquid is absorbed, 10 to 15 minutes. Watch so mixture does not burn. Add lemon zest. Serve hot or at room temperature. Makes 4 servings.
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