If this classic American dish—sweet chunks of tender carrots, in a gauzy, buttery sauce—doesn’t make you think of Norman Rockwell, nothing will! But for me, recently, the dish did creep ever so slightly into the post-Rockwell era when a friend of mine made it for Thanksgiving with some non-traditional orange zest in it. The flavors nicked beautifully, and I now prefer it this way. By the way, the carrots in this recipe are cooked until quite soft, which gives more carrot-y flavor to the sauce. If you’d like a slightly firmer carrot, start with only 1¼ cups of chicken broth and proceed.
Makes 6 servings
12 medium carrots (about 2½ pounds), peeled and cut in large chunks
1½ cups chicken broth
6 tablespoons unsalted butter
3 tablespoons granulated sugar
1½ teaspoons orange zest
1. In a large skillet, combine the carrots, broth, butter, and sugar. Place over high heat, bring to a boil, and cook, stirring occasionally, until all of the liquid has reduced and the carrots are glazed, about 12 minutes. Season with salt and pepper, and sprinkle with the zest. Add some shredded herbs for color, if desired. Toss.
2. Transfer to a serving plate and serve immediately.