[Saturday Sides is a weekly feature I run to help you combat the side dish blahs. Check here every Saturday to see what’s new and different you can add to your dinner table. Or, you can subscribe here so that you never miss a Saturday Sides Recipe.]
Well, it went a little like this. The picture looked so pretty in the magazine that I was considering giving Glazed Carrots a try. The problem was, cooked carrots are just completely not my bag. Diced and steamed in rice? Crunchy in a stir-fry? Dipped in ranch? That’s all cool with me. But, cooked carrots? Not so much.
In the end I gave in and added them to the menu. I wasn’t too worried, I knew you guys would probably like them, and I knew that Hubby and Babs would eat them. And, as it turns out, I wasn’t disappointed, since my carrots were even prettier than the ones in the magazine.
But, here’s the best (and most suprising) part . . . I LOVED THEM!! Truly, these are incredible. They are lightly sweet – just enough to really bring out the natural flavor of the vegetable. Plus, they are tender, but not mushy. Oh yes, eyebrow-raised-skeptical readers, these are just plain ol’ good. And, let me tell you, no one was more suprised than I was at how well this week’s Saturday Side turned out. I wanted to wrap my arms around the bowl, scoot it up close to me, and announce “MINE!” The same way Babs will do with her Monopoly money when she lands on free parking.
They only take a few minutes to make (it takes longer to cut them up than to cook them), so go make them yourself and decide for yourself if you agree. I have a sneaky suspicion that you’re going to like this recipe! Five ingredients, and three steps. Yeah. It’s a keeper.
Glazed Carrots
Adapted from Taste of Home Magazine
1 pound carrots, julienned
2 1/2 tablespoons butter
2 tablespoons white sugar
2 tablespoons water
1/4 teaspoon salt
First, we have to talk about “Julienned” carrots. Julienned, simply put, means to cut into long thin strips. Which isn’t a big deal, unless, of course you’re cutting a long, skinny, round vegetable. Still, it must be done. So, here we go.
Wash, peel, and pare your carrots. You know that in culinary school, we were taught to use the dull side of our knife to scrape the skin off our veggies? And it does work. My advice? Buy a vegetable peeler, it’s totally worth the two bucks. But, if you get in a pinch, you can scrape with your knife.
Get our your mandoline. Wait, what? You didn’t buy one, yet? We just talked about this. Seriously though, this is an amazing tool to have in your kitchen. You can pick them up at just about any kitchen store, and The Pampered Chef sells them, too.
Anyhow, get out your mandoline and carefully slice the carrots (this is a very dangerous job, please be careful!). If you don’t have a mandoline, you can use your knife to make the slices. It’s more difficult, but it can be done.
Cut each slice into thin strips. Sounds easy, right?
It’s actually a bit of a pain. But, you can say screw it, and cut your carrots into coins. That works, too. The really important thing about cutting veggies (or anything that you will be cooking) is to cut them the same. That is, cut them an even thickness and length. This isn’t just Angie being all OCD-like. You need cut your veggies in this manner so that they will cook evenly. Bigger chunks take longer to cook than smaller chunks. You want them to finish at the same time, so cut them close to the same size. See? (So there! I will NOT take any further crap about the perfect size and shape of my cookies from the peanut gallery.)
Moving right along.
In a large skillet, combine all ingredients. I used my wok. Just make sure you have a lid.
Cover and cook over medium heat for 7-10 minutes, or until carrots are barely tender. Mine took just at 8 minutes. If you cut coins, or very small pieces, check frequently so that they do not turn to mush.
Serve with a slotted spoon.
Without the pictures:
Glazed Carrots
Adapted from Taste of Home Magazine
1 pound carrots, julienned
2 1/2 tablespoons butter
2 tablespoons white sugar
2 tablespoons water
1/4 teaspoon salt
In a large skittle, combine all ingredients.
Cover and cook over medium heat for 7-10 minutes, or until carrots are barely tender.
Serve with a slotted spoon.
Similar Posts:
- None Found
{ 6 comments… read them below or add one }
Love a bit of butter and sugar with carrots! This was a Sunday lunch time dish for us as we were growing up.
BTW, I have a mandoline that makes matchsticks as well. It would save a lot of your work!
Vegeyum Ganga’s last blog post..Bruschetta al Pomodoro
I love the combo of sugar and carrots. It always turns out great.
krysta’s last blog post..Not A Recipe For A Dutch Baby
Angie, I’ve been having a lot of fun with your recipes! My family is even taking an interest in when I’m preparing a new dish…
Husband: What are you doing?
Me: Trying to cut carrots in a uniform fashion. It would be easier with a mandolin.
Husband: A Spanish guitar would help cut carrots?
Me: No! A rectangular slicer.
Husband: Like the one we have in the drawer from Pampered Chef?
Me: …DOH!
Those are so gorgeous – I’m anxious to try this! I tried to make glazed carrots last weekend and I burnt the sugar (doh!), but yours look so good I’m motivated to try your method. With a mandoline
Angie,
I love carrots this way. My Granny use to make like this always. It one of the only ways I’ll eat them. Hubby said he didn’t like cooked carrots before trying them this way. I found out that his family only used canned carrots(YUCKY). I love the side dishes, you have been making.
@ Wendy – That’s HILARIOUS!
@ Crissy – My family was like your hubby’s. There were sooo many foods I discovered that I liked when I married Angie Pangie, because they weren’t canned or boxed.