焦糖胡萝卜
配菜28 分钟4 份简单关于此食谱
一道经典、万无一失的配菜，将朴素的胡萝卜变成真正特别的东西。嫩胡萝卜在黄油蜂蜜釉汁中炖煮，釉汁给每一块都裹上光泽的焦糖化外壳。只需不到30分钟，仅用一个锅和少数几种食品室里的食材就能完成——这是那种你会一次又一次地使用的可靠食谱，从工作日晚餐到节日餐桌。
步骤说明
- 1
Peel Carrot and slice them on the diagonal into 1/2-inch pieces. Cutting on the diagonal increases the surface area, which helps the glaze cling and allows for more even cooking.
- 2
In a large Skillet or wide Saucepan, combine Carrot, Butter, Honey, Brown Sugar, Water, and Salt. Stir to roughly combine and spread the carrots into an even layer.
- 3
Bring the mixture to a boil ^[over medium-high heat], then reduce the heat ^[to medium]. Cover with a lid and cook for 8–10 minutes, stirring once halfway through, until Carrot are just fork-tender but not mushy.
- 4
Remove the lid and increase the heat ^[to medium-high]. Cook uncovered for 5–7 minutes, stirring frequently, until the liquid has reduced to a thick, syrupy glaze that coats Carrot. Watch carefully during this stage — the glaze can go from perfect to burnt quickly.
- 5
Remove the pan from the heat. Add Black Pepper and, if using, Cinnamon and Lemon Juice. Toss gently to coat all Carrot evenly in the glaze.
- 6
Taste and adjust seasoning — add a pinch more Salt if needed. Transfer to a serving dish, garnish with Parsley if desired, and serve immediately while warm.
