Carrots with honey, lemon zest and thyme
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British chef Skye Gyngell’s combination of astringent fresh thyme, aromatic lemon zest and slightly bitter honey (she recommends chestnut; Californians could also try avocado) coaxes a depth of flavor out of the carrots that is unexpected in such a simple preparation. These are glazed carrots as you’ve always wanted them to taste.
From the story: The California Cook: Breaking the vegetable rut
Peel the carrots and cut them into chunky slices on the diagonal. Place in a large saute pan and pour over enough cold water to just cover. Add the honey, butter, thyme and a generous pinch of salt. Place over medium heat and bring to a boil, then lower the heat to a simmer. Cook until the carrots are almost tender, about 15 minutes.
Now, turn up the heat to boil the liquid rapidly until reduced to a shiny, sweet glaze -- there should be 1 to 2 tablespoons of intensely flavored cooking liquor coating the carrots, nothing more. Squeeze over the lemon juice and check the seasoning. You’ll need a turn of the pepper mill and a pinch or two of salt, but no more.
Just before serving, sprinkle over the lemon zest.
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