December 15, 2011 | Technique, Vegetables
December is a busy time if you’re in the food world. Besides my own parties and events, I also end up catering quite a bit. I made these carrots for an event last week, and as I was lamenting to my assistant that I actually liked these even though I don’t like cooked carrots, she pointed out that my list of vegetables that I don’t like seems to be growing each day. I sure hope that’s not true, but if you’re like me and need a little excitement and inspiration to eat your veggies, this may be a perfect winter recipe for you.Start out by melting a little butter and sesame oil in a large skillet (I use about 1 tablespoon of each for every 4 servings). Add minced ginger (amount to your liking) and peeled and chopped carrots.Add water about 1/2 inch up the sides of the pan, cover, and heat to boiling over high heat. Cook until carrots are nearly tender.The key to perfectly glazed vegetables is to have most of the water evaporate just as the vegetable is reaching it’s desired level of cooking. What’s left in the pan is the fat from the butter and the sugars from the vegetables, which work to glaze the vegetable in the last few minutes. If your carrots are cooking too fast (meaning they are soft and there is still lots of water in the pan), keep your heat on high and keep the lid off. Conversely, if they are cooking too slowly (meaning the water is nearly evaporated and they are still as hard as a rock), reduce the heat, keep them covered, and add a bit more water as needed. You’ll get the hang of it, and it’s really easier than it sounds. Serve with just a sprinkle of toasted sesame seeds for color and crunch and you have a perfect side dish for an Asian inspired meal.