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Candied Carrots
This recipe has been inspired by holiday meal leftovers. Some dishes seem to taste even better the day after the primary service. This recipe for Candied Carrots explicitly utilizes time to encourage the flavors to blend while the carrots rest in a sweet and spicy marinade. The Carrots will be infused with savory flavor if you follow the two part process described here. The trick is to initially cook them just enough so that they begin to soften so they will absorb the flavor, while preserving a firm character of a fresh carrot. The idea is to achieve rich flavor without reducing the carrots to a soft mushy texture. Take care when reheating the carrots. Get them hot but do not overcook them. It sounds simple, and it is, but if you take a little extra care to do it well the recipe will seem an exceptional simple pleasure.
Ingredients:
- Approximately 1 Tablespoon of water
- 3 lbs of fresh Carrots washed, peeled, and sliced into 1/4" thick discs.
- 1 stick of Butter cut in to tablespoon size patties.
- 1 tablespoon of Salt
- 1 cup of Brown Sugar
- 1 teaspoon of freshly ground Ceylon Cinnamon
Preparation:
Put a very small amount of water in a large stock pot. Use just enough water to protect the Carrots slices from burning until they warm and begin to release the water they contain. They will contribute more than enough fluid to the sauce.
Place the Carrots, Salt and the Butter patties in the stock pot and begin cooking in a covered stockpot. Stir frequently so the bottom does not burn.
When the water begins to release from the Carrots, add the Brown Sugar and the Cylon Cinnamon.
Bring the mixture up to heat and cook the carrots until they just begin to soften.
Remove the mixture from the heat, and transfer them to a cool bowl, which will be used to store the Carrots overnight while the flavors blend.
Let the Carrots marinade in a refrigerator for 1 or 2 days.
Reheat and serve when ready.