• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Fourth of July
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Fourth of July
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Food

Bruleed and Curried Carrots

Published: Nov 7, 2018 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

Jump to Recipe
No ratings yet

Continuing our Thanksgiving prep! Enter...a newish way to eat veggies with lots of butter in them. I like carrots in almost all forms, but they can definitely feel like an afterthought or boring vegetable. We roast them at home a ton with olive oil, salt, and dried dill - that's probably my favorite way to eat them. 

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

My family never did carrots at holidays, but I think the boiled-in-sugar version is common, or at least was in the 80's, in many families. I think carrots (I always picture them at cafeterias like this) boiled in butter and sugar are delicious, and that was kind of the impetus for this recipe. We boil the carrots in stock, butter, and spices, then broil them with some coarse sugar for a fake brulee effect. The end result is tender, flavorful, and so warming from the spices. 

You need! Carrots, any kind, cut into chunks. Then stock and butter, ground curry powder, cardamom, and allspice. Some sugar and salt, too. 

Put the carrots in a little pot with the stock, and spices. Cover the pot and bring the carrots to a boil just for five minutes or so, then take the lid off and let the carrots keep boiling until the liquid has all evaporated. The carrots should be tender but not mushy at this point - drain some of the liquid if they start to cook too much. When all of the liquid is gone, turn the heat off the pot and stir the sugar and butter into the carrots.

Spread them on a baking sheet and turn the broiler to high. Now, you can do all of this in advance and broil the carrots right before eating - while the turkey is resting or there is more space available in the oven. Or, hell, stir in the butter and sugar and eat them as-is, they're delicious after this step. 

When you're ready to eat, broil the carrots for about 3 minutes until they're dark and crispy on top from the butter and sugar. Just a few minutes, maybe more or less depending on your broiler. Keep an eye on them the whole time! Throw something green on top of these if you'd like for good measure, and dive in. 

This, to me, is the perfect combination of nostalgic comfort food with a few updated touches and flavors. The texture from broiling the veggies is to die for, and I'm super duper into the combination of curry + cardamom + allspice for the holidays. Also you should probably quadruple the recipe, just saying. 

Enjoy!

 

Recipe

Bruleed and Curried Carrots

Lindsay Howerton-Hastings
Simple steps and a few heavy-hitting flavor ingredients make regular boiled carrots fancy enough for any holiday meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins

Ingredients
  

  • 1 pound carrots cut into 1-inch pieces
  • 1 ½ cups chicken or vegetable stock
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ½ stick butter
  • 1 tablespoon sugar coarse sugar works well here
  • Scallions or chives for garnish optional

Instructions
 

  • In a small saucepan, combine the carrots, stock, curry powder, salt, cardamom, and allspice. Cover the pot and bring the stock to a boil over medium-high heat. Boil the carrots covered for five minutes.
  • Remove the lid and continue to boil the carrots until the stock has all evaporated. Turn the heat off and stir the butter and sugar into the carrots.
  • Transfer the carrots in one layer to a baking sheet prepared with parchment paper or cooking spray. Preheat the broiler to high.
  • Right before serving, broil the carrots for 3-5 minutes until crispy on top – keep an eye on them! Garnish with something green if you’d like and serve immediately.
Tried this recipe?Let me know how it was!

 

 

More Food

  • A hamburger with lettuce, tomato, and pimento cheese on parchment paper.
    15 Easy Memorial Day Recipes
  • Skillet with spring veggie risotto surrounded by floral napkin and purple flowers.
    Spring Vegetable Risotto with Leeks
  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • A collage of recipe images for Master's viewing.
    Easy Master's Party Food Menu

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Yummy 4th of July Recipes

  • Vegan Tabouli Salad
  • grilled chicken cobb salad
    Summery Kale Cobb Salad with Pesto Salad Dressing
  • Black Bean Salsa with Avocado
  • Watermelon Juice with Lime and Mint
  • bowl of vegan potato salad
    Vegan Potato Salad
  • Gray plate with burrata, pesto, and roasted tomatoes surrounded by grilled bread.
    Burrata Pesto Dip with Yogurt + Roasted Tomatoes

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip
  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken
  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp
  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole
  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks
  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required