I’m going to make glazed carrots. Now, this is a recipe I invented because I had some delicious glazed carrots while I was in Tunisia and I love them so much. They were so simple that I decided to recreate them here.
Just a little bit of water in my pan and a little bit of chicken stock there we go. This is the base of my glaze. Now, carrots I love to keep in my refrigerator because they’re inexpensive and they last a long time and I can use them for snacks. I can use them for recipes. They are really versatile vegetable, so they’re kind of my go to vegetables on one of those busy days. Okay, here we go, perfect.
Alright, let’s fill that glaze for this carrot dish. Alright, we’re going to put in about a tablespoon of butter into this pan and I’m going to turn it up a little bit higher. All right, a tablespoon of butter. Now, going tablespoon of brown sugar, I’m using light brown sugar but you can use starch whatever you have in the pantry. This time it gives a great flavor to those carrots and to counterbalance the sweetness a little bit of spice some cumin about a half of teaspoon, here we go, perfect and a nice big pinch of salt, here we go.
Let’s get this heating up here and get our carrots ready. I’m just going to go ahead and peel these carrots down, cut them into coins and get them into my glazed. We’re getting the last of the carrots into my liquid and them I’m going to cover the pan which is going to allow the carrots to steam for just a few minutes so that they cook and then we’re going to uncover the pan and that is going to create my delicious glazed.
The glazed has reduce down coated the carrots. It smells fantastic. I’m just going to add one more little touch, a tiny squeeze of lemon. Cumin scented glazed carrots cook in minutes and our always a favorite around the table.
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