Carrots with a Ginger Glaze
Created by Tisme on October 15, 2023
- Servings: 8
- Prep Time: 20m
- Cook Time: 40m
- Recipe #41752
Ingredients
- 750 grams baby carrots, trimmed
- 200 grams eschalots
- 75 grams unsalted butter
- 1 tablespoon olive oil, extra virgin
- 1/4 chopped glace ginger
- 2 tablespoons ginger marmalade
- 350 milliliters chicken or vegetable stock, hot and use a good flavored stock
- 3 tablespoons chopped parsley or chives
How to Make
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Step 1: Blanch the carrots and eschalots in boiling salted water for 2 minutes & set aside.
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Step 2: Using a large saucepan, melt the butter with olive oil; add the glace ginger and marmalade, stirring, until it is a gold caramel color.
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Step 3: Add the blanched carrots and eschalots to the pan, tossing to coat well.
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Step 4: Gradually pour in stock & simmer over low heat, covered, for 10 minutes, shaking pan from time to time.
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Step 5: Increase the heat to high; gently shake pan to allow remaining stock to reduce to a sticky glaze.
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Step 6: Transfer to a serving platter and scatter over parsley or chives just before serving.
Nutritional Facts
- Serving Size: 1 (155.9 g)
- Calories 146.1
- Total Fat - 10.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 21.8 mg
- Sodium - 153.5 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 2.8 g
- Sugars - 8.2 g
- Protein - 2.1 g
- Calcium - 36.7 mg
- Iron - 1 mg
- Vitamin C - 3.4 mg
- Thiamin - 0 mg