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.

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Candied Carrots
Preparation time
Cooking time

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

  1. Slice carrots into coin shapes and place into a skillet.  Set the heat to high.
  2. Fill the skillet with filtered water halfway up the carrots.
  3. Add the butter, salt and dried parsley.  Gently stir the carrots in the water mixture.
  4. Bring the water to a boil and then turn the heat down to a simmer.  
  5. Cover the skillet and cook the carrots on simmer until they are fork tender.
  6. When the carrots are tender, remove the lid.  Taste the carrots for proper seasoning.
  7. Turn up the temperature to gently boil the water away until it is almost gone.  Stir the carrots frequently during the evaporation process.
  8. Once the water has evaporated, turn off the heat and serve immediately.
  9. Enjoy!

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Kristy Corah, NTP

(916) 718-8891

kristy.corah@gmail.com

 
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