French Fridays with Dorie: Spiced Butter-Glazed Carrots
I’ll be short and sweet this Friday. Actually, I almost skipped this week. It hasn’t been a great week for cooking at home. I was home alone last weekend, out for my birthday on Monday, latkes on Tuesday, and holiday events on Wednesday and Thursday. I was just plain short on time.
The carrots looked easy enough. I had carrots from my Shared Harvest Winter CSA share. So I squeezed in a Dorie recipe after all.
This recipe didn’t bowl me over. There wasn’t anything wrong with it, but it was sort of boring, despite interesting ingredients. I think the main thing was that it took much longer to cook that I expected.
Cutting up the carrots and aromatics was quick. Sautéing the aromatics was also quick. Simmering the carrots until just tender only took 10 minutes. However, it took a really long time to boil off the liquid. I ended up transferring the carrots to a skillet to hasten the evaporation.
Final verdict: Perfectly adequate side dish, but I’m unlikely to repeat this recipe. Hopefully I’ll have better luck next week.
If you want to read about others’ experiences cooking from Dorie Greenspan’s Around My French Table this week, check out their links on French Fridays with Dorie. You can always buy your own copy of the book, and join in the fun.