Glossy Glazed Carrots
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Carrot coins and sticks simmered covered, reduced hard and tossed with butter and sugar into a glossy glaze, finished with lemon.
Always check the labels of the products you use.
Method
- 1
Simmer covered. Put the carrots, water, salt and 1 tsp of the sugar in the frying pan, cover and bring to the boil over medium-high heat. Lower to medium and simmer for 5 min, stirring once or twice, until a knife tip meets only slight resistance. The lid traps steam so the carrots cook through quickly.
- 2
Reduce the liquid. Take off the lid, turn the heat to high and boil for 1-2 min until only about 2 tbsp of liquid is left. This concentrated, sugary liquid is the start of the glaze.
- 3
Build the glaze. Add the butter and the rest of the sugar and keep tossing for about 3 min. The carrots are done when fully tender and coated in a glossy, light-gold syrup; the butter emulsifies with the syrup so it clings rather than pools.
- 4
Finish with lemon. Off the heat, toss in the lemon juice and pepper; the acid balances the sweetness. Scrape everything into a warm dish, glaze and all, and serve at once.
Storage
Refrigerate covered up to 3 days. Reheat in a pan with a splash of water, tossing, until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- High fibre: 3.3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 106 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.3 g per serving
12.6 % of the 50 g daily maximum · 25.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm frying pan with lid
- heatproof spatula
- paring knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 98 kcal |
| Protein | 1.1 g |
| Carbohydrate | 17.3 g |
| of which sugars | 11.6 g |
| of which free sugars | 6.3 g |
| Fat | 3.3 g |
| of which saturates | 2 g |
| Fibre | 3.2 g |
| Salt | 0.93 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
