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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed. Chef Holiday Recipes Made Easy More Holiday Vegetable Recipes

Shawn McClain
Shawn McClain
November 2009

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Credit: © John Kernick

Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.

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Make Ahead

The carrots can be refrigerated overnight. Rewarm before serving.

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