Orange Butter Glazed Carrots
By Zwilling J.A. Henckels
Images
Serves
Makes 4 servings
Ingredients
- 1 lb. baby carrots
- 2 small shallots
- 2 cloves
- 2 tbs. sunflower oil
- 1 tsp. ground fennel seeds
- 1 tsp. ground coriander
- 1 cup orange juice
- 1 cup chicken stock
- 1 tbs. dry vermouth
- 5 sprigs tarragon
- 1½ tbs. Irish butter
- Salt and pepper
- 2 tbs. toasted pistachios
Procedure
Coarsely chop the pistachios. Set aside.
Clean and peel the carrots. Half lengthwise. Set aside.
Peel the shallots and dice as fine as possible. Set aside.
Clean the garlic and mince as fine as possible. Set aside.
Preheat the 3 qt. sauté pan on medium high heat.
Add sunflower oil, after 20 seconds add diced shallots and sweat until they get translucent.
Add ground fennel and coriander and stir for a minute.
Add carrots and on high heat sauté until they start to brown.
Add tarragon, orange juice, chicken stock and dry vermouth. Cook until the liquid is almost reduced.
Cut butter into 6 pieces, add to the carrots and stir until dissolved.
Taste and season with pepper and salt.
Finish with toasted pistachios.
Clean and peel the carrots. Half lengthwise. Set aside.
Peel the shallots and dice as fine as possible. Set aside.
Clean the garlic and mince as fine as possible. Set aside.
Preheat the 3 qt. sauté pan on medium high heat.
Add sunflower oil, after 20 seconds add diced shallots and sweat until they get translucent.
Add ground fennel and coriander and stir for a minute.
Add carrots and on high heat sauté until they start to brown.
Add tarragon, orange juice, chicken stock and dry vermouth. Cook until the liquid is almost reduced.
Cut butter into 6 pieces, add to the carrots and stir until dissolved.
Taste and season with pepper and salt.
Finish with toasted pistachios.
Orange Butter Glazed Carrots
By Zwilling J.A. Henckels
Serves
Makes 4 servings
Ingredients
- 1 lb. baby carrots
- 2 small shallots
- 2 cloves
- 2 tbs. sunflower oil
- 1 tsp. ground fennel seeds
- 1 tsp. ground coriander
- 1 cup orange juice
- 1 cup chicken stock
- 1 tbs. dry vermouth
- 5 sprigs tarragon
- 1½ tbs. Irish butter
- Salt and pepper
- 2 tbs. toasted pistachios
Procedure
Coarsely chop the pistachios. Set aside.
Clean and peel the carrots. Half lengthwise. Set aside.
Peel the shallots and dice as fine as possible. Set aside.
Clean the garlic and mince as fine as possible. Set aside.
Preheat the 3 qt. sauté pan on medium high heat.
Add sunflower oil, after 20 seconds add diced shallots and sweat until they get translucent.
Add ground fennel and coriander and stir for a minute.
Add carrots and on high heat sauté until they start to brown.
Add tarragon, orange juice, chicken stock and dry vermouth. Cook until the liquid is almost reduced.
Cut butter into 6 pieces, add to the carrots and stir until dissolved.
Taste and season with pepper and salt.
Finish with toasted pistachios.
Clean and peel the carrots. Half lengthwise. Set aside.
Peel the shallots and dice as fine as possible. Set aside.
Clean the garlic and mince as fine as possible. Set aside.
Preheat the 3 qt. sauté pan on medium high heat.
Add sunflower oil, after 20 seconds add diced shallots and sweat until they get translucent.
Add ground fennel and coriander and stir for a minute.
Add carrots and on high heat sauté until they start to brown.
Add tarragon, orange juice, chicken stock and dry vermouth. Cook until the liquid is almost reduced.
Cut butter into 6 pieces, add to the carrots and stir until dissolved.
Taste and season with pepper and salt.
Finish with toasted pistachios.