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:

Quickview
148k Calories
2g Protein
6g Total Fat
21g Carbs
6% Health Score
Limit These
Calories
148k
7%

Fat
6g
10%

  Saturated Fat
3g
24%

Carbohydrates
21g
7%

  Sugar
12g
14%

Cholesterol
15mg
5%

Sodium
329mg
14%

Get Enough Of These
Protein
2g
6%

Vitamin A
28615IU
572%

Vitamin K
22µg
22%

Fiber
4g
19%

Potassium
604mg
17%

Vitamin C
11mg
13%

Manganese
0.25mg
13%

Vitamin B3
2mg
13%

Vitamin B6
0.24mg
12%

Vitamin E
1mg
9%

Folate
32µg
8%

Phosphorus
79mg
8%

Vitamin B1
0.11mg
8%

Vitamin B2
0.12mg
7%

Calcium
62mg
6%

Copper
0.11mg
6%

Magnesium
22mg
6%

Vitamin B5
0.48mg
5%

Iron
0.73mg
4%

Zinc
0.49mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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