These carrots get a spicy herbaceous flavor boost from the use of Cilantro Chili Sauté Juice as part of the cooking solution. Serve with rice or noodles.
INGREDIENTS:
1 bunch carrots, peeled and oblique cut into ¾ to 1 inch pieces. (Cut carrot at 45°angle, rotate a quarter turn, cut, etc.) ½ tablespoon sugar 1 tablespoon rice bran, grape seed, or other neutral flavored oil or butter 1 cup Cilantro Chili Sauté Juice Water as needed 1-2 tablespoons cilantro leaves, sliced Salt and pepper to tasteMETHOD:
Heat a 2 quart chef’s pan over medium-high heat. When hot, sprinkle the pan-bottom with the sugar. The sugar will turn golden in a few moments. Watch carefully-just as it starts to brown, pull from the heat and add oil or butter, swirling the pan to incorporate the sugar. You may need a wooden spatula to scrape up the sugar from the bottom. Loosen the sugar and add the Cilantro Chili Sauté Juice. Add the liquid and replace the pan on the burner, stirring to mix the sugar with the liquid. Add the carrots to the pan, and use water to top up the pan so the liquid covers the carrots by a ½ inch.
Cook the carrots until tender, around 20 minutes. A knife tip should slide into a carrot easily. Remove the carrots to a bowl with a slotted spoon.
Reduce the liquid in the pan until there is ¼ cup left. Add the carrots and season with salt and pepper, tossing to coat the carrots evenly. Cook until the liquid forms a glaze and is almost gone. The carrots should be shiny. Scatter with the cilantro leaves, toss to mix in, and serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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