Glazed Carrots with Currants and Almonds
Appetizers • American
Description
Glazed Carrots with Currants and Almonds
Ingredients
- Carrots 15 oz
- Chicken Broth ½ cup
- Sugar 3 tablespoons
- Salt to taste
- Unsalted butter 0 oz
- Ground Black Pepper to taste
- Curry Powder 1½ tablespoons
- Currants 0 oz
- Almonds 0 oz
Step-by-Step Guide
Step 1
Peel the carrots and cut them into diagonal pieces. In a 30 cm diameter pot, combine the carrots, broth, 1 tablespoon of sugar, salt, and curry. Cover and bring to a boil. Then reduce the heat and cook, stirring occasionally, for about 5 minutes until the carrots are tender.
Step 2
Remove the lid, increase the heat, and cook for another 2 minutes until most of the liquid evaporates — about 2 tablespoons should remain.
Step 3
Cut the butter into 4 pieces and add it to the carrots, along with the currants and the remaining sugar.
Step 4
Continue to cook, stirring frequently, for about 3 more minutes until the carrots are completely tender. Toast the almonds in a dry skillet for about 3-4 minutes.
Step 5
Remove the carrots from heat, sprinkle with black pepper and toasted almonds.
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