Glazed carrots

Today I got to make and serve my favorite Sunday meal, even though it was only Saturday: lamb. I absolutely love lamb! I had planned to roast the meat, but, before I knew it, it was already five o’clock and no time for roasting. So I tried something new that may just become my new favorite way of cooking a lamb roast: I butterflied and sautéed the whole roast as one piece after rubbing it with liberal amounts of Provence seasoning, salt, and pepper.  When done, it had the most wonderful crust surrounding the tender meat. I finished it with a delectable Madeira pan sauce heavily seasoned with lavender, terragon, and fresh rosemary, fresh oregano, and fresh thyme. Wow!

Since all three of my boys love roasted potatoes, I cut the potatoes into strips, drizzled a little olive oil, and roasted them at 450 degrees for close to an hour, which leaves them with a crunchy crust and a soft middle. As the final touch, I sprinkled liberally with Norwegian bought Pommes Frites Krydder (French fry seasoning). I don’t know exactly what’s in it, but it does rely heavily on pommes d’espelette, paprika, and salt.

Which brings me to the final part of dinner: maple glazed carrots. I make these carrots quite often as they fulfill my preferred requirements: no prep work to speak of and little work to make so I can focus on the meat and sauce. It’s also easy to change up by adding flavors: a nice combo is honey, freshly grated ginger, and turmeric; or add some concentrated chicken stock, or onion, or switch up between honey and maple syrup. 

 


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Ingredients:

Baby carrots

White wine

Salt

1/4 C pure maple syrup or honey

1/4 C butter replacement such as Earth Balance, Nutiva, or Melt

Place baby carrots in a saucier or saucepan with curved sides and fill up with a dry white wine until it nearly teaches the top of the carrots but not quite.

Bring to a boil and let simmer with the lid covering about 1/3 of the pot. Let simmer about 30-40 mins or until they are almost tender. By this time, the liquid should be almost evaporated. If it hasn’t, remove the lid for a few minutes; if the liquid evaporates too quickly, add a little more until the carrots are almost tender. Remove the lid and firmly push and retract the pot to shake the carrots and toss them in the remaining liquid. Keep tossing until the liquid is fully evaporated and all that is left is a shiny coating on the carrots. If you are using a straight sided pot, you can gently stir the carrots to coat them, being careful not to break them apart in the process.

Enjoy!

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