Glazed Carrots
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Loading...Glased Carrots! Or how to transform in sexy the most boring carrot you can have in your fridge. Today at the market I found some beautiful carrots and I couldn't resist turning them into a tasty, colorful and rather elegant side dish that emphasizes the normal sweetness of the vegetables making them less banal than it actually are. This side dish is perfect with fish, with roasted meat and, in general, with everything that comes out of the oven after a long and sad cooking.
Ingredients
- Carrots 600gr
- Unsalted Butter 80gr
- White Sugar 30gr
- Water 2 tablespoon or 1 of water and 1 of vinegar
- Salt
Instructions
Wash the carrots well and peel them thoroughly. Cut them diagonally, possibly into pieces of the same size, and cook them in boiling, lightly salted water for about 12 minutes, or until they are tender but not completely cooked
Melt the butter in a pan, when it starts to bubble, add the cooked carrots, sugar and a tablespoon of vinegar and another of water. Cover with a lid and cook for another 15 minutes, stirring often, so that the carrots are frosted and become shiny. Salt following your taste
Let the carrots in the pot cool down, covered with the lid, so that the sauce hardens, adding a little more flavor to the vegetables
Notes
Glazed Carrots are a classic example of how calories make food tastier. I'm saying the obvious but butter and sugar emphasize the sweetness of the carrots making them really appetizing and, unfortunately, a bit more fatty. In the same way I also prepare baby white onions, which are a real delicacy that I heartily recommend you to try
ItalianCookingTips
Cut the carrots carefully, going diagonally and trying to get pieces all the same, rather large and beautiful to see
ItalianCookingTips
Among the ingredients you will find vinegar, which is my idea: I like an acid touch that contrasts the sweetness of all the other ingredients. The original recipe calls for water, the choice is yours
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