Gingery Glazed Carrots Recipe
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Category
Thanksgiving
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Cusine
American
What do you need?
How to make?
Ingredients
3 pounds carrots, peeled and cut into 1/2-inch disks on the bias, or faux tourné
1 one-inch piece of ginger, peeled and cut into julienne
4 sprigs fresh thyme
2 cups low sodium chicken broth
4 tablespoons unsalted butter
3 tablespoons granulated sugar
Kosher salt and freshly ground black pepper
1/2 teaspoon cornstarch
1 teaspoon fresh lemon juice
Directions
Combine carrots, ginger, thyme, chicken broth, butter, sugar, 1 teaspoon salt, and a few grinds black pepper in a 12-inch straight-sided sautée pan or Dutch oven and place over high heat. When liquid boils, cover and cook stirring occasionally, until carrots are almost completely tender , about 10 minutes. If liquid drops to below 1/2-inch during cooking, top up with a cup of hot water. Remove lid and continue cooking carrots at a rapid boil. Combine cornstarch with 1 teaspoon water in a small bowl and stir with a fork until homogenous. Pour cornstarch mixture into carrots and stir to combine. Continue cooking until sauce is reduced to a syrupy glaze. Pick out thyme sprigs and discard. Off heat, add lemon juice and stir to combine. Season to taste with more salt and pepper. Transfer to a serving dish and serve.