Turned Glazed Carrots
This turning technique serves a dual purpose: the vegetables will cook evenly and the presentation is elegant. You will need a sharp paring knife and, in the beginning, a little patience! Use the vegetable parings in soups or stocks.
Servings: 18 pieces
Calories: 487kcal
Ingredients
- 18 turned carrots or one small bag of baby carrots
- 0.25 cup brown sugar, packed
- 0.5 cup water
- 1 tablespoon butter
- 0.13 teaspoon salt
Instructions
- Turn the carrots: Peel and cut vegetables into 5 cm (2 inch) lengths, split in half large pieces and round vegetables into chunks the same length and about 4 cm (1.5 inch) wide. Pare the sides, shaping them into barrel shapes with 7 faces.
- Glaze the carrots: In a medium sauté pan, lay the vegetables in a single layer. Add brown sugar, water, butter and salt. Cover with parchment paper with a chimney in the center. Boil until liquid evaporates and glaze starts to caramelized
Video
Cooking Tips for Turned Glazed Carrots:
- Sharp Knife: Use a sharp paring knife to achieve the perfect “turned” shape for your carrots. It ensures even cooking and enhances the dish’s presentation.
- Patience is Key: Turning carrots can be time-consuming, but the results are worth it. Take your time to shape them uniformly for the best visual appeal.
- Even Layering: When glazing, ensure the carrots are in a single, even layer in the pan to allow for proper caramelization and glaze coating.
- Use Parchment Paper: Cover the carrots with parchment paper, allowing it to create a “chimney” that helps the glaze evaporate evenly and prevents splattering.
- Check for Doneness: As the glaze caramelizes, monitor the carrots carefully to prevent burning. The glaze should be thick and golden before serving.
- Save the Scraps: Don’t discard the vegetable peelings or parings—they’re perfect for making flavorful stocks or soups!
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