[vc_row][vc_column][vc_column_text]A common mistake that home cooks make is over cooking root vegetables. This recipe for pan-cooked carrots, tossed in a sweet glaze, is a game-changer. Homemade stock and fresh herbs will take it to another level![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/LdpeDrCsvGM” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 30 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 1 lb carrots, peeled, oblique cut (454g)
- 1 1/2 cups stock, beef, chicken or vegetable
- 2 tbsp honey
- 6 tbsp butter
- 2 tbsp parsley
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Add carrots to the pan in a single layer. Add enough stock to barely cover carrots. Add butter and turn on the flame to high heat. Add the honey and the butter. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed. Turn down the heat to medium and cook until almost all the liquid has turned into a glaze. About 20-30 minutes.
When glaze is complete, toss carrots in the pan with chopped parsley. Plate and sprinkle with a few grains of salt.
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