A Melhor Cenoura do Mundo! (The Best Carrot in the World!)
A Melhor Cenoura do Mundo! (The Best Carrot in the World!)
Ingredients
For the Glazed Carrots
- 1 1/2 pounds carrots, peeled and cut diagonally into 1-inch oval pieces
- 1 1/4 teaspoons salt, divided
- 1 large orange, zested and juiced
- 1 inch piece fresh ginger, peeled and grated
- 4 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 cup fresh parsley or chives, chopped
Instructions
- 1
Prepare the carrots: Peel the carrots and cut them diagonally into approximately 1-inch oval or oblong pieces. Set aside.
⏱️ 5 min
- 2
Par-boil the carrots: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the cut carrots and cook for 4 minutes, or until they are slightly tender but still have a bite (al dente).
⏱️ 7 min•🌡️ 212
- 3
Prepare the glaze base: While the carrots are cooking, grate the yellow zest of the orange directly into a large skillet or sauté pan. Then, grate the peeled fresh ginger into the same pan.
⏱️ 3 min - 4
Combine ingredients: Drain the par-boiled carrots thoroughly and immediately add them to the skillet with the orange zest and ginger. Squeeze the juice from the zested orange over the carrots in the pan.
⏱️ 2 min
- 5
Sweeten and enrich: Add the unsalted butter, granulated sugar, and the remaining 1/4 teaspoon of salt to the pan with the carrots.
⏱️ 1 min
- 6
Glaze the carrots: Place the skillet over medium heat. Stir all the ingredients together until the butter melts and everything is well combined. Allow the mixture to simmer gently, stirring occasionally, for 5 to 8 minutes. The liquids will reduce and combine to create a glossy, flavorful glaze that beautifully coats the carrots.
⏱️ 8 min
- 7
Garnish and serve: Once the glaze has thickened and coats the carrots, remove the pan from the heat. Sprinkle a generous amount of chopped fresh parsley or chives over the dish. Serve immediately as a delightful side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
A Melhor Cenoura do Mundo! (The Best Carrot in the World!)
Ingredients
For the Glazed Carrots
- 1 1/2 pounds carrots, peeled and cut diagonally into 1-inch oval pieces
- 1 1/4 teaspoons salt, divided
- 1 large orange, zested and juiced
- 1 inch piece fresh ginger, peeled and grated
- 4 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 cup fresh parsley or chives, chopped
Instructions
- 1
Prepare the carrots: Peel the carrots and cut them diagonally into approximately 1-inch oval or oblong pieces. Set aside.
⏱️ 5 min - 2
Par-boil the carrots: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the cut carrots and cook for 4 minutes, or until they are slightly tender but still have a bite (al dente).
⏱️ 7 min•🌡️ 212 - 3
Prepare the glaze base: While the carrots are cooking, grate the yellow zest of the orange directly into a large skillet or sauté pan. Then, grate the peeled fresh ginger into the same pan.
⏱️ 3 min - 4
Combine ingredients: Drain the par-boiled carrots thoroughly and immediately add them to the skillet with the orange zest and ginger. Squeeze the juice from the zested orange over the carrots in the pan.
⏱️ 2 min - 5
Sweeten and enrich: Add the unsalted butter, granulated sugar, and the remaining 1/4 teaspoon of salt to the pan with the carrots.
⏱️ 1 min - 6
Glaze the carrots: Place the skillet over medium heat. Stir all the ingredients together until the butter melts and everything is well combined. Allow the mixture to simmer gently, stirring occasionally, for 5 to 8 minutes. The liquids will reduce and combine to create a glossy, flavorful glaze that beautifully coats the carrots.
⏱️ 8 min - 7
Garnish and serve: Once the glaze has thickened and coats the carrots, remove the pan from the heat. Sprinkle a generous amount of chopped fresh parsley or chives over the dish. Serve immediately as a delightful side dish.
⏱️ 2 min