Description
A quick side of cider glazed carrots finished with reduced carrot juice for extra carrot flavor — cider glazed carrots that are tender, glossy, and bright.
Ingredients
Scale
- 500 g (1 lb) carrots, peeled and cut into 2–3 cm (¾–1¼ in) batons
- 240 ml (1 cup) apple cider
- 60 ml (¼ cup) carrot juice, fresh if possible
- 30 g (2 tbsp) unsalted butter, cold (or 30 ml (2 tbsp) extra-virgin olive oil for dairy-free)
- 15 ml (1 tbsp) neutral oil (such as grapeseed), for searing
- 5 g (1 tsp) fine sea salt (adjust to taste)
- 2 g (½ tsp) fine sea salt, for finishing
- 1 g (¼ tsp) freshly ground black pepper
- 5–10 ml (1–2 tsp) fresh lemon juice (optional)
- 2 g (1 tsp) fresh thyme leaves or 1 g (¼ tsp) ground ginger (optional)
- Fresh parsley or toasted nuts for garnish
Instructions
- Peel and trim carrots; cut into uniform 2–3 cm batons.
- Bring a pot of water to a boil; add 5 g fine sea salt; blanch carrots 3–5 minutes; shock in ice water for 1 minute; drain and pat dry.
- Combine 240 ml apple cider and 60 ml carrot juice; simmer and reduce to about 60 ml (¼ cup), 12–15 minutes; skim foam and remove.
- Heat 15 ml neutral oil in a 25 cm (10 in) heavy skillet over medium-high; add carrots in a single layer and sear 4–6 minutes until golden.
- Pour reduced cider concentrate over carrots; add 30 g unsalted butter; toss 1–2 minutes until glossy. Do not overcook.
- Season with 2 g fine sea salt and 1 g black pepper; finish with 5–10 ml fresh lemon juice or thyme if using.
- Transfer to a platter, garnish with parsley or toasted nuts, and serve immediately.
Notes
For uniform cooking, cut carrots to consistent sizes. To make dairy-free, substitute butter with extra-virgin olive oil and add lemon juice for brightness. If glaze is too thin, reduce extra cider in a small saucepan until syrupy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 125 g
- Calories: 110
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 7 mg