Glazed Carrots With Guanciale Recipes

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

GLAZED CARROTS

Steps:

• In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
• Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.

GLAZED CARROTS WITH ALMONDS

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

GLAZED CARROTS

Steps:

• Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

GLAZED CARROTS WITH GUANCIALE

Steps:

• Carrots, part 1: Gently clean the carrots under running water with a clean scrubby pad. Trim where the stalk meets the carrot, scraping away any grit with a small knife. Set aside.
• Guanciale: Cut the guanciale into matchsticks or cubes. Place in a skillet, and set it over medium heat. Sauté guanciale until crispy and fat has rendered, 5 minutes. Transfer meat to a paper towels to drain, and pour rendered fat into a bowl. Deglaze the pan with a few tablespoons of water, using a small spatula to scrape up the brown bits on the bottom.
• Carrots, part 2: Add butter, carrots (in an even layer), and maple syrup to the pan. Season with a pinch of salt, then add enough water to fill the skillet halfway. Bring to a simmer and cook 3-5 minutes to reduce the liquid. Carrots are done when you can pierce them with a knife and meet just a little resistance. (If they're not quite done, add a bit more water, about ¼ cup, simmer several minutes, and check again.)
• When the liquid has reduced to a syrupy consistency and the carrots are cooked, taste for seasoning-but don't add salt. Instead, stir in 1-2 tablespoons of guanciale fat: the more, the saltier. (If this "breaks" the sauce-i.e.,the fat separates from the liquid-stir in a few tablespoons of water to bring it back together.) Mix in ¾ of the guanciale.
• Assembly: Spoon carrots with sauce onto a serving platter. Garnish with red sorrel and remaining guanciale. Serve.

GLAZED BABY CARROTS

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

GLAZED CARROTS WITH BACON

Steps:

• Boil carrots for about 15 minutes or until tender.
• Drain and set aside.
• Cook bacon until crisp drain on paper towels, reserving 1 tablespoon of drippings in the pan, crumble and set aside.
• Saute onions in the pan with the drippings until clear.
• Stir in brown sugar, pepper, and carrots cook stirring often until heated through and glazed about five minutes.
• Place in serving dish and sprinkle with bacon.
• Prep and cooking times are estimated.

GLAZED CARROTS WITH THYME

Steps:

• In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.