This is a very pretty dish if you can get the rainbow carrots, but it will still taste great if all you have are monochromatic carrots. It is important to watch the sugar as it browns. It only takes a split second and it can go from caramel to charcoal. Feel free to remove the pan from the heat to slow it down, and have your butter cut and ready to toss in. Do it a couple times and it is no big deal. Besides basil, you could use cilantro or mint. Might even work with shiso. Many rainbow carrots have color that is mostly on the outside, so scrub rather than peel.
INGREDIENTS:
1 bunch rainbow carrots, scrubbed with a brush or coarse washcloth, cut into ¼ diagonal slices
1 tablespoon sugar
1-2 tablespoons butter
3 large basil leaves
Salt and pepper taste
METHOD:
Heat a 3 quart chef’s pan over medium heat. When the pan is hot, sprinkle the sugar evenly over the pan bottom and get the butter from the refrigerator. Watch the sugar melt (it’s kind of cool, and is a good way to learn where the hot part of the burner is or if you have hot-spots in the pan), and wait for it to turn from golden to brown. At this point it should smell like caramel. Pull the pan from the heat and add the butter. Use a wooden spatula to stir the butter into the caramel.
Add the carrots to the pan and toss to coat. Once coated with the caramel, add water to the level of the top of the carrots.
Bring to a boil and the lower heat to a vigorous simmer. Cook until the carrots are tender, about 12-15 minutes. Remove the carrots to a bowl with a slotted spoon.
Turn up the heat and reduce the pan liquid to ¼ cup. Return the carrots to the pan and toss to coat. Add the basil leaves, and keep toss to mix the leaves into the sauce. Keep tossing, and cook until the pan liquid forms a glaze, around 2-3 minutes.
Season with salt and pepper and serve.
Serves: 4
Source: Chef Andrew E Cohen
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