Name: Bruleed and Curried Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

Description

Simple steps and a few heavy-hitting flavor ingredients make regular boiled carrots fancy enough for any holiday meal.

Ingredients

Scale

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

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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.

Prep Time: 5 minutes
Cook Time: 15 minutes