Honey-Glazed Carrots
Category:
Vegetables |
Equipment:
Chef’s knife, pot, paring knife, strainer, sauteuse |
No. Servings:
10 |
Serving Size:
3 oz. (85 g) |
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Yield:
2 lb. (0.9 kg) |
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| 2 lb. | carrots, peeled and trimmed |
| 1/2 gal. | water |
| 1 Tbsp. | salt |
| 2 oz. | butter |
| 2 oz. | honey |
| to taste | salt |
| to taste | white pepper |
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1 | Blanching:
Cut carrots into desired shape such as rondelles, oblique, or batonnets. | 2 | In a large pot, bring the water and salt to a boil. | 3 | Add the carrots to the pot and cook covered at a rapid boil until the carrots are tender. Test by piercing a piece of carrot with a paring knife. | 4 | **Shock the carrots in ice water. Drain and hold at or below 41°F (5°C) until service. | 5 | Finishing:
Bring a pot of water large enough to hold a strainer to a boil. | 6 | Place the carrots in the strainer and lower into the boiling water to reheat. | 7 | Melt the butter and honey in a large sauteuse. | 8 | Drain the carrots and toss them with the butter and honey. Season with salt and pepper. |
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| Nutrition Information | | Calories | 89 | | Fat (g) | 5 | | Protein (g) | 1 | | Carbohydrate (g) | 12 | | Cholesterol (mg) | 12 | | Sodium (mg) | 381 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | Other sweet ingredients can be substituted for the honey, including maple syrup, brown sugar, and orange juice concentrate. |
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