Sweet and succulent, the richness of the glaze is a jammy stickiness with gentle burnt flavours. This is the best way to honey glaze your carrots and is the perfect side dish for a steak. Not my recipe at all. I shamelessly swiped this from one of Gordon Ramsay's Masterclass lessons (with small modifications). I hope he doesn't hunt me down and have me executed. If he does I'll request this as my last meal. That will really piss him off.
Ingredients
Method
Bring a medium pot of water to a boil and add enough salt to the water to be able to taste it easily. The salt will permeate into the vegetables so each bite of the finished product will be seasoned throughout. To make an ice bath, fill a large mixing bowl halfway with ice and add cold water to cover.
Once the water is at a boil, blanch the carrots for 2 minutes. If the sizing of the carrots is uneven, add the larger carrots first and let them cook for 1 minute before adding in the smaller carrots. Transfer blanched carrots to the ice bath for 3 to 5 minutes to stop the cooking process. Bring the blanching water back to a boil and repeat with the turnips. As each group of blanched vegetables is finished chilling in the ice bath, transfer to a sheet tray lined with paper towels to dry.
Heat olive oil in a large saute pan on medium heat, then add the cinnamon sticks, star anise, honey, and a pinch of salt. Once the honey starts to bubble, add the blanched carrots and turnips and toss to coat. Add the garlic and cook over medium heat for 3 minutes, turning the vegetables frequently. Add butter to the pan and stir frequently. Let the butter begin to froth and deglaze the pan with chicken stock. Cook for 2 to 3 minutes until the liquid has evaporated and the carrots and turnips are cooked through.
Glazed Carrots and Turnips
Serves: 4 People
Prepare Time: 20 mins
Cooking Time: 20 mins
Calories: -
Difficulty:
Easy
Sweet and succulent, the richness of the glaze is a jammy stickiness with gentle burnt flavours. This is the best way to honey glaze your carrots and is the perfect side dish for a steak. Not my recipe at all. I shamelessly swiped this from one of Gordon Ramsay's Masterclass lessons (with small modifications). I hope he doesn't hunt me down and have me executed. If he does I'll request this as my last meal. That will really piss him off.
Ingredients
Method
Bring a medium pot of water to a boil and add enough salt to the water to be able to taste it easily. The salt will permeate into the vegetables so each bite of the finished product will be seasoned throughout. To make an ice bath, fill a large mixing bowl halfway with ice and add cold water to cover.
Once the water is at a boil, blanch the carrots for 2 minutes. If the sizing of the carrots is uneven, add the larger carrots first and let them cook for 1 minute before adding in the smaller carrots. Transfer blanched carrots to the ice bath for 3 to 5 minutes to stop the cooking process. Bring the blanching water back to a boil and repeat with the turnips. As each group of blanched vegetables is finished chilling in the ice bath, transfer to a sheet tray lined with paper towels to dry.
Heat olive oil in a large saute pan on medium heat, then add the cinnamon sticks, star anise, honey, and a pinch of salt. Once the honey starts to bubble, add the blanched carrots and turnips and toss to coat. Add the garlic and cook over medium heat for 3 minutes, turning the vegetables frequently. Add butter to the pan and stir frequently. Let the butter begin to froth and deglaze the pan with chicken stock. Cook for 2 to 3 minutes until the liquid has evaporated and the carrots and turnips are cooked through.
