Honey Butter Glazed Carrots

Carrots are a root vegetable best known as being orange in color. They’re also grown in red, yellow, white, and purple colorations. The edible part of the plant is referred to as a taproot. Here is where the plant stores its sugars enabling it to re-flower. Carrots are known to be rich in carotenes and have a high level of Vitamin A.

Children love eating carrots raw. They can be boiled, steamed, baked or canned. Stews and soups almost always contain sliced carrots. They are also one of the ingredients found in pot pies that are enjoyed by many. And don’t forget the infamous carrot cake.

During the Jewish New Year sweetened carrots are often served. The carrots are typically diced small or cut into round slices to resemble gold coins . The word commonly referred to for a sweetened dish such as glazed carrots is tzimmes . This word means ‘for eating’ . Some refer to the process of peeling, slicing and dicing along with the mixing of sugar with a phrase that basically says; to make a fuss because of the work that goes into sweetening the carrots or any other sugared dish being served.

Here is a way to take the ordinary carrot and give it a little boost. Everyone will enjoy a change from the same boiled or steamed carrots that usually accompany a meal. Sweeten up this already sweet vegetable and have the little ones dive right in.

Ingredients:

• 1 pound bag of baby carrots
• ½ stick (4 tablespoons) of salted butter
• 3 tablespoons of honey
• ¼ cup of brown sugar
• Dash of ground ginger
• Garnish with fresh parsley sprigs (optional)
• Garnish with toasted almond slivers (optional)

Directions:

1. Rinse carrots off thoroughly.
2. Place them in a large saucepan and cover completely with water.
3. Allow pot to boil.
4. Then reduce the heat to medium and cook carrots for about 10 minutes.
5. Drain the carrots and put aside.
6. In the same pan you used melt the butter at a low setting.
7. Once the butter is melted add the honey, sugar and the ginger.
8. Cook on low for 2 minutes.
9. Add the carrots back into the saucepan and stir so that all the carrots are coated evenly.
10. Continue cooking at a medium heat for about 5 minutes but continue to stir the pot so the honey and sugar won’t burn.
11. Remove from heat and transfer to a serving bowl.
12. Garnish with a few sprigs of fresh parsley and some toasted almond slivers.
13. Enjoy!

Suggestions:

• Always rinse carrots before you begin any dish.
• Use a vegetable brush to scrub the skin of the carrot to remove all dirt.
• If using regular sized carrots, make sure to peel the skin and cut into two inch pieces. Some of these carrots are very thick. In that case cut them in half and if necessary in half again.
• Watch when draining the pot that the steam is pointed away from your hands.
• Pay close attention to the pan once the honey and sugar is added to prevent the glaze from burning.
• An uplifting side dish vegetable that can be served with any meal.
• Dried fruits such as dates or raisins can be added at the last minute just to get coated and warmed.
• A dash of cinnamon can also be added at the end to give them more of a savory flavor.
• If you have left over ham, heat the ham slices and place some honey butter glazed carrots over the top of the sliced ham. The honey and brown sugar will pull more of the smoked flavor from the ham and each bite with a little of the glaze will be a new experience to your palate.

Hey Winona, Mississippi – try a new recipe this week. Go to the grocery store in town and pick up a bag of baby carrots. If any of you are like this household there should be a bag of almonds waiting in the freezer just wanting to come out for toasting to be added to another dish the family will enjoy. Grab a small bunch of fresh parsley and you are on your way.

Reference:

• www.examiner.com/cooking-in-jackson/beverly-mucha
• www.examiner.com/home-and-living-in-jackson/beverly-mucha