Spring is here and the verdant world around us is a reminder of the classic mother’s admonition, “Eat your veggies!” Vegetables are fundamental to a healthy diet and provide a multitude of vitamins, minerals, and phytochemicals that help keep our bodies strong and our hearts ticking.
This week’s recipe for Glazed Carrots is a delicious way to add some extra beta carotene to your diet. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“For starters, learn to cook… sadness and good food are incompatible.”
– Poet Laureate Charles Simic, when asked what advice he would give to people who are looking to be happy
Glazed Carrots
Ingredients
- 10–12 medium carrots, peeled and cut into 2-inch cylinders, or 1–2 packages of “baby” carrots
- 1½ cups beef or chicken stock, fresh or canned (or substitute vegetable stock for a vegetarian option)
- 4 Tbsp butter
- 2 Tbsp sugar
- ½ tsp salt
- Freshly ground black pepper
- 2 Tbsp finely chopped, fresh parsley
Instructions
- In a heavy 8- to 10-inch skillet, bring the carrots, stock, butter, sugar, salt, and a few grindings of black pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking or stirring the skillet occasionally to roll the carrots around in the liquid. Check to see that the liquid is not cooking away too fast; if it is, add more stock. In 20–30 minutes, the carrots should be tender when pierced with the tip of a sharp knife, and braising liquid should be a brownish, syrupy glaze. If the stock has not reduced enough, remove the carrots to a plate and boil the liquid down over high heat. Before serving, roll the carrots around in the pan to coat with glaze. Transfer carrots to a heated dish, and sprinkle with fresh parsley.
Notes
These carrots are a staple at Easter and Thanksgiving dinner but are easy enough for regular dinners. This technique may also be used for parsnips or white or yellow turnips.