Pomegranate Glazed Carrots with Toasted Pistachios
By Tested & perfected in the Sur La Table kitchen
Images
Serves
Yield: 4 servings
Ingredients
- 1 1/2 pound carrots, peels and sliced in half
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1/2 cup pomegranate juice
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 3 tablespoons fresh parsley, chopped
- 1/4 cup pistachios, toasted and chopped
- Finishing salt
Procedure
This recipe is a fun way to dress up carrots. With the sweet-tart pomegranate, the crunch from the pistachios – this side is a decadent yet simple side dish.
1. To blanch the carrots: Set up an ice water bath. Bring 2 quarts of generously salted water to a boil in a large saucepan. Add carrots and cook until barely tender, about 3 minutes. Transfer carrots to an ice water bath to cool, then drain, and set aside.
2. To prepare the glaze: To a large nonstick skillet set over medium heat, add oil. When oil is shimmering, add shallots and cook until softened but not browned, 2 to 3 minutes. Add pomegranate juice, honey, and butter, stirring to combine. Simmer until liquids reduce to form a glaze 3 to 4 minutes. Add carrots until just heated through. Remove skillet from heat. Taste and adjust seasoning with salt and pepper.
3. To serve: Transfer carrots to a serving platter, top with parsley, pistachios and finishing salt.
1. To blanch the carrots: Set up an ice water bath. Bring 2 quarts of generously salted water to a boil in a large saucepan. Add carrots and cook until barely tender, about 3 minutes. Transfer carrots to an ice water bath to cool, then drain, and set aside.
2. To prepare the glaze: To a large nonstick skillet set over medium heat, add oil. When oil is shimmering, add shallots and cook until softened but not browned, 2 to 3 minutes. Add pomegranate juice, honey, and butter, stirring to combine. Simmer until liquids reduce to form a glaze 3 to 4 minutes. Add carrots until just heated through. Remove skillet from heat. Taste and adjust seasoning with salt and pepper.
3. To serve: Transfer carrots to a serving platter, top with parsley, pistachios and finishing salt.
Pomegranate Glazed Carrots with Toasted Pistachios
By Tested & perfected in the Sur La Table kitchen
Serves
Yield: 4 servings
Ingredients
- 1 1/2 pound carrots, peels and sliced in half
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1/2 cup pomegranate juice
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 3 tablespoons fresh parsley, chopped
- 1/4 cup pistachios, toasted and chopped
- Finishing salt
Procedure
This recipe is a fun way to dress up carrots. With the sweet-tart pomegranate, the crunch from the pistachios – this side is a decadent yet simple side dish.
1. To blanch the carrots: Set up an ice water bath. Bring 2 quarts of generously salted water to a boil in a large saucepan. Add carrots and cook until barely tender, about 3 minutes. Transfer carrots to an ice water bath to cool, then drain, and set aside.
2. To prepare the glaze: To a large nonstick skillet set over medium heat, add oil. When oil is shimmering, add shallots and cook until softened but not browned, 2 to 3 minutes. Add pomegranate juice, honey, and butter, stirring to combine. Simmer until liquids reduce to form a glaze 3 to 4 minutes. Add carrots until just heated through. Remove skillet from heat. Taste and adjust seasoning with salt and pepper.
3. To serve: Transfer carrots to a serving platter, top with parsley, pistachios and finishing salt.
1. To blanch the carrots: Set up an ice water bath. Bring 2 quarts of generously salted water to a boil in a large saucepan. Add carrots and cook until barely tender, about 3 minutes. Transfer carrots to an ice water bath to cool, then drain, and set aside.
2. To prepare the glaze: To a large nonstick skillet set over medium heat, add oil. When oil is shimmering, add shallots and cook until softened but not browned, 2 to 3 minutes. Add pomegranate juice, honey, and butter, stirring to combine. Simmer until liquids reduce to form a glaze 3 to 4 minutes. Add carrots until just heated through. Remove skillet from heat. Taste and adjust seasoning with salt and pepper.
3. To serve: Transfer carrots to a serving platter, top with parsley, pistachios and finishing salt.