These glazed carrots are glazed with honey and mint. The taste is savory and sweet, my favorite combination.
This is my favorite side dish at Easter. I serve the glazed carrots with lamb and ham, however, any meat dish would be perfect.
You can make the bulk of the recipe one or two days ahead of time. On the day of the meal, I just add the mint, and warm up the carrots, easy Peezy! Another advantage of this side dish is that you make it on the stove. Usually, on most holidays, the oven is full, so it is nice to make a dish you can cook on the stove-top. 😃
The recipe below serves around 6. I usually double the recipe for a holiday or gathering. The prep time is around 30 minutes. Tip: If you buy pre-cut and cleaned carrots, that shaves off a lot of prep time.
Ingredients:
3 slices of cooked bacon, crumbled
3 cups of cleaned carrots diagonally sliced
3 tablespoons of butter
3 tablespoons of honey
a pinch or so of cinnamon
a pinch of nutmeg
3 tablespoons of freshly chopped mint
1/2 ounce of brandy or similar liquor
mint and extra bacon for garnish
Recipe:
1. Chop the bacon and cook in a pan (I used a non-stick pan for easy clean-up) over medium-high heat until crisp. Drain drippings, leaving 1 tablespoon for saluting the carrots. Set the bacon aside.
2. Clean and peel the carrots with a peeler. Slice carrots into diagonal 1/2 inch (or less) slices.
3. In a saucepot or stockpot, gently simmer (poach) the carrots in lightly salted water for 6 to 8 minutes or until tender, but not mushy. Remove the pot from the heat, and reserve 1/2 cup of the poaching liquid, and set aside.
Cool the carrots by running under cold water, or putting them in an ice-water bath to stop the cooking process. Drain and pat dry.
4. In a heavy bottom saucepan, melt the butter over medium heat. Add the honey, blending into the butter. If the mixture becomes too thick, add two or more tablespoons of the poaching liquid.
Add the bacon, cinnamon, and nutmeg. Once blended, remove the pan from the open flame, then add Brandy. Return the pan to the burner, then stir well to incorporate the flavors.
5. Stir in the carrots and gently toss until glazed. Stir in the mint and cook gently for one or two more minutes until the flavors incorporate. Transfer to a pretty platter or bowl, and garnish with extra mint and bacon.
*If making this dish ahead of time, leave out the mint. Let the carrots cool, then store them in the refrigerator.
When ready to serve, bring to room temperature, warm up the glazed carrots in a pan and then add mint. Stir for a couple of minutes until the flavors are incorporated. Serve on a platter and garnish with extra mint and crumbled bacon.
Serve with Lamb or your other favorite entree. Try my Rack of Lamb with Herb Crust
... to be posted soon!
Bon appétit! ❤️
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