Baby Carrots With Raspberry Glaze
Published June 12, 1999
- Total Time
- 30 minutes
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Ingredients
30 baby carrots, peeled
1 tablespoon honey
1 teaspoon kosher salt
¼ teaspoon white pepper
Pinch of powdered ginger
5 tablespoons unsalted butter
1 ½ cups raspberries
1 ½ teaspoons sugar
¼ teaspoon lemon juice
Nutritional analysis per serving (6 servings)
12 grams carbs; 25 milligrams cholesterol; 133 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 3 grams fiber; 227 milligrams sodium; 1 gram protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
- Step 2
Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add ½ teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
- Step 3
Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining ½ cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.
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