Glazed Curried Carrots With Currants and Almonds |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cook's Illustrated. I often substitute raisins for the dried currants. Ingredients:
1/4 cup sliced almonds, toasted |
1 1/2 teaspoons curry powder |
1 lb medium carrot (about 6 carrots) |
1/2 teaspoon table salt |
3 tablespoons granulated sugar |
1/2 cup low sodium chicken broth |
1 tablespoon unsalted butter, cut into 4 pieces |
1/4 cup dried currant |
2 teaspoons lemon juice |
ground black pepper |
Directions:
1. In a 12-inch nonstick skillet, sprinkle 1 1/2 teaspoons curry powder; over medium heat, stir until fragrant, about 2 seconds.
2. Add carrots, salt, 1 tablespoon sugar, and chicken broth to the skillet and bring to a boil, covered, over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
4. Add butter, currants, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
5. Turn off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
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