Gingery Glazed Carrots
You can never have too many side dish recipes, so give Gingery Glazed Carrots a try. This gluten free and lacto ovo vegetarian recipe serves 8 and costs 58 cents per serving. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 149 calories. 90 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Easter. A mixture of granulated sugar, kosher salt, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a good spoonacular score of 53%. If you like this recipe, you might also like recipes such as Gingery Sautéed Carrots, Gingery Maple Glazed Chicken, and Glazed Five Spice Burger With Gingery Mangos.
Servings: 8
Ingredients:
3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourné (see method here)
1/2 teaspoon cornstarch
4 sprigs fresh thyme
1 one-inch piece of ginger, peeled and cut into julienne (see method here)
3 tablespoons granulated sugar
Kosher salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 cups low sodium chicken broth
4 tablespoons unsalted butter
Equipment:
dutch oven
knife
frying pan
bowl
Cooking instruction summary:
Procedures 1 Combine carrots, ginger, thyme, chicken broth, butter, sugar, 1 teaspoon salt, and a few grinds black pepper in a 12-inch straight-sided sautée pan or Dutch oven and place over high heat. When liquid boils, cover and cook stirring occasionally, until carrots are almost completely tender (carrots should give very little resistance when poked with a cake tester or knife), about 10 minutes. If liquid drops to below 1/2-inch during cooking, top up with a cup of hot water. 2 Remove lid and continue cooking carrots at a rapid boil. Combine cornstarch with 1 teaspoon water in a small bowl and stir with a fork until homogenous. Pour cornstarch mixture into carrots and stir to combine. Continue cooking until sauce is reduced to a syrupy glaze. Pick out thyme sprigs and discard. Off heat, add lemon juice and stir to combine. Season to taste with more salt and pepper. Transfer to a serving dish and serve.
Step by step:
1. 1
2. Combine carrots, ginger, thyme, chicken broth, butter, sugar, 1 teaspoon salt, and a few grinds black pepper in a 12-inch straight-sided sautée pan or Dutch oven and place over high heat. When liquid boils, cover and cook stirring occasionally, until carrots are almost completely tender (carrots should give very little resistance when poked with a cake tester or knife), about 10 minutes. If liquid drops to below 1/2-inch during cooking, top up with a cup of hot water.
3. 2
4. Remove lid and continue cooking carrots at a rapid boil.
5. Combine cornstarch with 1 teaspoon water in a small bowl and stir with a fork until homogenous.
6. Pour cornstarch mixture into carrots and stir to combine. Continue cooking until sauce is reduced to a syrupy glaze. Pick out thyme sprigs and discard. Off heat, add lemon juice and stir to combine. Season to taste with more salt and pepper.
7. Transfer to a serving dish and serve.
Nutrition Information:
covered percent of daily need
