Candied Carrots
Candied carrots are a great vegetable to serve to children and are a hit with even the finickiest of eaters. The cooking of the carrots in a salted and buttered water brings out the sweetness of the root vegetable, while really cooking in the flavors of salt and butter. Any foodie’s daydream, young or old.
I learned this cooking method from Alice Waters’ cookbook The Art of Simple Foods. A cookbook that played a pinnacle role in my whole foods revolution. I will forever think of that book, with it’s yellow and red cover, every time I cook these. So simple, and so delicious… Just the way children, and adults, like to eat.
Ingredients
For 4 Person(s)
Recipe
- 4 whole large carrots
- filtered water
- 1 tablespoon(s) butter
- 1/2 teaspoon(s) salt, + some to taste
- 1/4 teaspoon(s) dried parsley
Candied Carrots Directions
- Slice carrots into coin shapes and place into a skillet. Set the heat to high.
- Fill the skillet with filtered water halfway up the carrots.
- Add the butter, salt and dried parsley. Gently stir the carrots in the water mixture.
- Bring the water to a boil and then turn the heat down to a simmer.
- Cover the skillet and cook the carrots on simmer until they are fork tender.
- When the carrots are tender, remove the lid. Taste the carrots for proper seasoning.
- Turn up the temperature to gently boil the water away until it is almost gone. Stir the carrots frequently during the evaporation process.
- Once the water has evaporated, turn off the heat and serve immediately.
- Enjoy!
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