Using carrots with the greenery intact improves your chances of getting great carrot flavor. If you want a foolproof method with superb results, cook and glaze the carrots in carrot juice. The added bonus, increased nutritional value!
Carrot Juice Glazed Carrots- 6 servings
12 baby carrots with tops
7 ounces Carrot juice
pinch Kosher salt
2 teaspoons light brown sugar (add more if you want sweeter carrots)
1 Tablespoon unsalted butter
1 tablespoon tarragon leaves
Cut carrot tops leaving 1 inch. Peel and rinse carrots. Place carrots, carrot juice, salt and brown sugar in a large skillet or saucepan that has a lid. Cover carrots and cook over medium high heat for 8 to10 minutes or until the carrots are fork tender. Remove lid from skillet and increase heat to high. Reduce carrot juice mixture to a glaze (around 3 minutes). Remove from heat. Add butter and stir until melted. Roll carrots in the butter/carrot juice mixture until glazed. Plate and garnish with fresh tarragon leaves. Enjoy Friends!
Published in The News and Neighbor on November 25, 2015