When I looked for some kind of vegetable to serve with our leftover pork the other day, all I found was a bag of carrots. I don’t usually think about cooking carrots, but since I didn’t have anything else, they had to do. I wanted to make something fast and easy, so I reached for Cook’s Illustrated Quick Recipe Cookbook. To my delight, this recipe produces tender carrots with a sweet, bright flavor. I used yellow, orange and red carrots, so they looked impressive as well.
I now see carrots in a new light. Of course I’ll be making glazed carrots again soon, but now I’m on a mission to find new ways to prepare carrots. Please share your favorite recipes.
- 1/2 cup low sodium chicken broth
- 1/2 teaspoon salt
- 3 tablespoons sugar divided
- 1 pound carrots about 6 medium, peeled and sliced 1/4-inch thick on the bias
- 1 tablespoon unsalted butter cut in small pieces
- 1 tablespoon lemon juice
- ground black pepper to taste
- Bring broth, salt, and 1 tablespoon sugar to boil in a 12-inch nonstick skillet. Add carrots, reduce heat to medium, and simmer, covered, for about 5 minutes, until the carrots are almost tender when poked with the tip of a paring knife. Uncover, increase heat to high, and cook, stirring frequently, until the liquid has reduced to about 2 tablespoons, about 1 to 2 minutes.
- Add butter and remaining 2 tablespoons sugar to the skillet. Toss to coat and cook, stirring frequently, until the carrots are tender and the glaze is light gold, about 3 minutes. Off heat, add lemon juice and toss to coat. Season to taste with freshly ground pepper. Serve immediately.