Carrots are very versatile in the kitchen. Have you ever tried glazed carrots? No? Let's go then.
Carrots are one of the most popular vegetables in Germany. In many gardens, the tubers begin to grow from May, which are then eaten either raw, as a vegetable side dish or in a salad. But many people don't even know that carrots can also be processed and prepared in other ways.
This is how grilled carrots taste extremely delicious, freshly squeezed and refined carrot juice is also a real delicacy and glazed carrots are a welcome change from the simple vegetable side dish. We'll now tell you how the glazing works.
The right carrots
Young bunched carrots are best for glazing. You harvest them in your own garden, but you can also buy them in spring and summer. These glazed carrots are a delicious accompaniment to poultry, meat, fish or game dishes. In our example we use sugar for glazing, but you can also use honey. But it can burn more easily.
Prepare carrots
First remove the green part of the young bunched carrots so that about two centimeters remain. The unsightly parts are cut off, but with some carrots it is sufficient if you only clean the base with a sharp knife. Then the carrots are thoroughly cleaned under cold running water with a vegetable brush. If the tubers are a bit thick, you should cut them in half or peel them thinner.
Glaze carrots in sugar and butter
In a large skillet, melt 2 tablespoons of butter and melt 1-2 tablespoons of sugar. The sugar is mixed well with the butter, always paying attention to the heat so that the butter does not turn brown and the sugar does not burn. By the way, sugar and honey can get extremely hot when heated, so please be careful, it could splatter. If you want to use honey for glazing instead of sugar, you will need about the same amount.
Simmer the carrots in the butter and sugar mixture for about three minutes, then deglaze with about 1/2 cup (125 ml) of vegetable stock. The temperature is turned down, then let the vegetables simmer until theLiquid has the consistency of a syrup. Keep shaking the frying pan, because this is the only way to glaze the carrots evenly all over.
Season the carrots to taste
During the glazing you can season and refine the carrots according to your personal taste. You only need a little s alt, but you can use freshly ground pepper. In any case, ginger goes very well with the carrots, as it provides an exotic, fresh aroma. You can also vary the taste with cinnamon or nutmeg.
In addition to the typical parsley, there is also a choice of herbs such as coriander, basil, chervil, mint or tarragon. If you like it exotic, you can refine it with almonds, grated coconut and some curry. A dash of orange juice provides a fruity taste.