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.

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Posted on 10 December 2010, in French Fridays with Dorie, Winter CSA and tagged , . Bookmark the permalink. 5 Comments.

  1. They sure look good…even if they did take a long time!

  2. They look delicious! We served them with a very flavourful beef dish, which I think brought out the flavour in the carrots, too.

  3. Even if it does take time , oh so delicious!
    And urs look oh so well glazed!

  4. Thanks for the heads up. I agree that he sum of this dish might not be better than its parts. I’m already planning to serve it with a grain and possibly a good handful of chopped parsley.

  5. Just wanted to say I really like Mark Bittman, too – his recipes are so elegantly simple.

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