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Delight in sweet, caramelized carrots with a touch of saffron and pine nuts—a restaurant-quality side dish.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 35 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb petite carrots in a variety of colors | |
| 1 cup chicken broth | |
| pinch of saffron (about ⅛ of a teaspoon ) | |
| 1 tablespoon honey | |
| 4 oz unsalted butter (measure 2 oz of serving separately) | |
| 1 teaspoon salt | |
| ½ teaspoon white pepper | |
| 2 tablespoons pine nuts | |
| ½ teaspoon cinnamon |
Preparation
1
Start by grinding the saffron thread in a mortar to crush it into finer particles.
2
In a medium-sized skillet over medium-high heat, melt 2 oz of unsalted butter. Add the petite carrots and let them cook for about 5 minutes, shaking the pan occasionally to ensure even cooking.
3
Sprinkle the cinnamon, salt, and white pepper over the carrots, making sure they are evenly coated with the spices.
Mix in the crushed saffron with 1 cup of chicken broth. Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and let it simmer. Allow the carrots to cook until they become semi-tender, and most of the chicken broth has evaporated. This should take approximately 30 minutes.
4
Remove the cover, and add the remaining 2 oz of unsalted butter and the honey to the skillet. Stir well to coat the carrots with the honey butter glaze.
While the carrots are glazing and developing a beautiful golden brown color, add the pine nuts to the side of the same pan. Toast the pine nuts until they become lightly browned and fragrant.
Enjoy your sweet, nutty, and aromatic glazed carrots!