I have mentioned glazed carrots before, and I'm sure other variants will appear here in the future, as I find it one of those infinitely modifiable base recipes.
The beauty of glazed carrots is that they are hands-off for most of the cooking process, and, if started before everything else you are making, can be timed to finish just before plating through careful adjustment of the heat.
You must be careful not to completely neglect them, though, as the liquid always seems to disappear much faster toward the end of cooking, and they can wind up scorched if you turn your attention elsewhere for too long at the wrong moment.
- 1 pound carrots, cut into roughly pinkie-sized chunks.
- 1 tablespoon (give or take) ground ginger
- enough cider to come about halfway up the carrots in a large saucepan or deep frying pan
- enough water to just cover the carrots once the cider is poured over them
- 1 generous pat of butter
- salt and pepper to taste
Put the carrots, ginger, butter and the liquid into a saucepan or deep frying pan -- they don't have to be in a single layer, but the shallower the pile, the quicker the process -- and bring to a boil. Stir around for a minute or two and drop to a simmer.
How long this needs to cook depends on the size of the carrots, but half an hour is probably the minimum. I don't generally worry about overcooking this -- is there really such a thing as an overcooked carrot?
Continue to cook until the liquid is almost completely gone, adjusting the heat to fit your timing needs and keeping a watchful eye as the liquid level drops. Stir to make sure the carrots are well covered by the sticky film that is starting to form, season with the salt and pepper and serve.
Tomorrow: Cider-Chipped Beef.