In my mind, spring is the season of the carrot. Months have passed since the last CSA delivery and while most local vegetables have long since disappeared, the hardy and prolific carrot remains–carefully tucked away in the basement refrigerator!
So today I tried a recipe for Maple Balsamic Glazed Carrots–to jazz up a sometimes ordinary vegetable. Along with some potatoes, it was a great accompaniment to a smoked ham (from a locally pastured pig) that I baked up for a nice Sunday dinner.
The recipe is based on one from America’s Test Kitchen that my brother made for both Thanksgiving and Christmas (they call the recipe Glazed Maple-Balsamic Carrots and it is available on their site with a subscription). After watching the battle over the leftovers, I figured I really needed to get the recipe from him. It took me a few months to get around to making it, but I’m glad I finally did!
The original recipe calls for boiling the carrots first. But remembering the fact that one shouldn’t boil away a vegetable’s nutrients, I decided to cook/steam my carrots in the glaze. While that probably took a little longer, I also had one less pan to wash.
Tomorrow’s forecast calls for another inch of snow–winter isn’t giving up easily this year! But I guess I can survive a little bit longer… as long as the carrots hold out!
- • 1 teaspoon salt
- • 2 pounds carrots, peeled and cut on bias into 1/2-inch slices
- • 3 tablespoon butter or substitute
- • 4 shallots, sliced thin
- • 1 teaspoons thyme (or 2 teaspoons fresh)
- • 1/4 teaspoon cayenne pepper
- • 1/2 cup (real) maple syrup
- • 1/4 cup chicken or vegetable broth
- • 1/4 cup balsamic vinegar plus 1 teaspoon
- Melt 1 tablespoon butter (or substitute) in large skillet over medium heat. Cook shallots until lightly browned. Stir in thyme, cayenne, maple syrup, broth, and 1/4 cup vinegar and bring to a simmer.
- Stir in carrots and cook, covered, until tender, about 15 minutes. Raise heat to medium-high and cook, stirring regularly until sauce is thick and syrupy, about 2 minutes. Stir in remaining butter (or substitute) and vinegar, then serve.
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