Tender carrots cooked and glazed in carrot juice is one of the most popular side dishes I've ever put on a menu. It's easy to make at home, and cheap.
Most people know glazed carrots with orange juice, but the flavor the carrot juice is much better and doesn't turn bitter. The bright orange glaze will blow people away, without adding sugar.
It's one of my favorite preparations for the ubiquitous orange root. I liked it so much I'm putting it on the menu this week at the restaurant while the flowers are at their peak.
It's a study in a vegetable, and a lesson in layering flavors. Of course, you won't want to use the same method with just any vegetable but you can apply the same technique to a couple of different things, at the top of the list is beets.
This is one of the best wild carrot recipes I know. But even if you don't pick carrot flowers, bookmark the recipe and try it out sometime.
You'll be amazed at how much concentrated carrot flavor there is, and it'll be fun to bring out the next time your craving some glazed carrots. When you throw the carrot seeds into the mix, it's like tasting the a carrot's soul.
Adding Fresh Herbs
If you don't have access to carrot seeds, consider adding chopped fresh tarragon, parsley, chives, or a combination at the end. The herbs bring it to another level.
Wild carrot seeds are an abortifacient
This is a well known side effect of eating large amounts of wild carrot seeds and other plants like angelica. If you're trying to get pregnant, maybe don't eat handfuls of them. It's fine to eat them in small amounts as pictured.
This is the perfect dish to go with chicken, pork or fish. If you like to make people laugh, you can also serve it with rabbit, especially a stuffed rabbit saddle.
Carrots Glazed in Carrot Juice
- 1 small sauce pan
- 2 cups carrot juice
- 2 tablespoons unsalted butter *see note
- Kosher salt to taste
- Wild carrot seeds optional, you can substitute a teaspoon of chopped fresh tarragon.
- 4 cups carrots sliced medium-thick, about ¼-1/2 inch
- Dash of fresh lemon juice
- fresh grated orange zest to taste
- Put the carrots in a wide pan with a fingers width of water and a good pinch of salt. Bring the mixture to a simmer, covered, then cook until the carrots are just tender. Discard the water, then add the carrot juice and turn the heat up to high, rapidly reducing the sauce.
- Add the butter to the pan and stir, swirling the pan to emulsify the butter and make a thick glaze, season with the dash of lemon juice. Season the carrots to taste with salt, and a scrape or two of orange zest to taste. Transfer to a serving dish, sprinkle with the carrot flowers and seeds if using and serve immediately.