Glazed carrots are along with steamed broccoli one of the classic vegetable side dishes. Although this recipe is simple, you should know what to do in terms of adding salt, sugar, and heat in order to prepare it correctly.
If you add too much sugar you will get the dish which is cloyed. Too much heat and the sugar will burn. On the other hand, not enough and the stock won’t reduce. However, it is actually not difficult, and it is well worth doing it.
The health benefits of carrots include prevention from heart attacks, improving vision, reduced cholesterol, warding off of certain cancers, and reducing the signs of premature aging. In addition, carrots have the ability to boost the immune system, increase cardio vascular health, increase the health of your skin, improve digestion, boost oral health in many ways, and detoxify the body. Carrots also provide a well-rounded influx of minerals as well as vitamins.
This vegetable is one of the most enjoyed and used vegetables in the world, mostly because carrots grow relatively easily, and are also very versatile in a number of cultural cuisines. Carrots are categorized as a root vegetable and are scientifically classified as Daucus carota. They are normally orange in color, but red, yellow, white, and purple carrots are out there, too. The most commonly eaten part of the carrot is the taproot. However, the greens are also beneficial in salads and other forms.
A lot of medical and health benefits of carrots and their delicious taste are what makes them such an important vegetable in many cuisines around the world. They are native to Europe and southwestern Asia, although the majority of carrots are now cultivated in China. However, they are exported throughout the world in order to be included in soups, salads, as well as a stand-alone vegetable for side dishes, snacks, and essential ingredients in a lot of recipes.
- 1 pound of carrots (approximately 7 medium carrots which are peeled and cut on the bias quarter-inch thick)
- Heavy pinch kosher salt
- ½ teaspoon of chili powder
- 2 tablespoons (1 ounce) of unsalted butter
- 1 cup of good-quality ginger ale
- 1 tablespoon of fresh parsley leaves (chopped)
- In the first step, take a 12-inch saucepan and bring it over medium heat.
- Now, combine ginger ale, salt, butter and carrots in the pan. In this step, cover the pan and bring it to a simmer.
- Next, once it’s simmering, remove the lid and stir, before reducing the heat to low.
- Now, cover the pan once again and cook for about five minutes. In the next step, remove the lid and add the chili powder before increasing the heat to high.
- Now, cook, tossing occasionally, for approximately 4 to 5 minutes, until the ginger ale is reduced to a glaze.
- In the final step, pour into a serving dish and sprinkle with the parsley. When done, serve immediately.