Braised and Glazed Carrots
1 lb. carrots, peeled, sliced
1 shallot, minced
2 T. butter
½ C. chicken stock
1 ½ T. honey
1/8 t. nutmeg
1 T. parsley, chopped
Melt butter in medium saucepan over medium-low heat. Add shallot, cook 1 min. stir in sliced carrots, and stock. Cook, covered, stirring occasionally, until tender, about 12 to 15 min. Add honey, nutmeg raise heat slightly, cook, uncovered, stirring constantly, until liquid becomes syrupy. Remove from heat toss in chopped parsley. Serves 4.
Glazed Carrot Soup
1 1/2 pounds carrots, sliced
2 tablespoons butter or 1 tablespoon neutral oil, like grapeseed or corn
1 teaspoon sugar, maple syrup, or honey
Salt and freshly ground black pepper
6 cups vegetable stock or water
2 tablespoons minced fresh chervil or parsley for garnish
Put the carrots, butter, 3/4 cup water, and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.
Uncover and raise the heat a bit. Cook, stirring occasionally until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to cook, stirring occasionally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablespoon or so of stock.
Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook, stirring occasionally, until it thickens slightly about 10 minutes more.
Use an immersion blender to puree the soup in the pan or cool the mixture slightly, pour into a blender container, and carefully puree. (The soup may be made ahead to this point, cooled, and refrigerated. Serve cold or gently reheated.) Taste and adjust the seasoning if necessary. Serve, garnished with a sprinkle of chervil.