French Fridays: Spiced Butter Glazed Carrots

I missed posting a recipe last week because I’ve been down and out with pnuemonia for the last two weeks. I most likely won’t make the leek and potato soup that’s on tap this month in my weeks absence. Today was the first day I have been feeling much like being up and around in the kitchen. I think that a little sickness was good for my creativity in the kitchen though! I have been able to develop a handful of new recipes and test them with great results!

This recipe however is not my own. Today like every Friday, the recipe comes from Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. I was really excited to try this dish but a little apprehensive too. I’m not big on cooked carrots. The recipe was really easy and it made a great side dish to a chicken meal that I had made for lunch.

I started off with a handful of organic carrots and cut them into smaller segments and in half. I would suggest quartering them to cook a little faster.

Like every good French recipe there’s plenty of butter in this recipe! An interesting twist is the cardamom, onions and ginger that round out the recipe. I didn’t have any cardamom pods or ginger root so I had to settle for powder.

Toss carrots in and allow the vegetable to soften. The recipe also calls for white wine but as a non-alcohol family I substituted chicken broth.

After allowing the broth to cook down you end with a nice glaze for the carrots.

My husband didn’t like it much but he doesn’t really like any vegetable. My mom really liked them and I have a mixed review. I think the carrots could have been a little more firm. Also cardamom is a flavor that you have to acquire a taste for. I like it but it was a little overpowering in this dish.

Participants in this cooking club do not publish the complete recipes but I would encourage you to pick up a copy of the cookbook. I have 1/2 the cookbook dog-eared to try! Around My French Table: More Than 300 Recipes from My Home to Yours

Comments

Allison says:

December 10, 2010 at 3:22 pm

Those carrots look gorgeous! Here's to feeling better!

Cher says:

December 10, 2010 at 8:19 pm

Hope you are feeling better. I am very curious to try these carrots – it sounds like chicken is a good choice to pair them with.

Steph says:

December 10, 2010 at 8:53 pm

Sorry you've been sick. Your carrots look tasty!!

Elaine Corwin says:

December 10, 2010 at 10:41 pm

I made the carrots as well. Twice as a matter of fact. The first time I used the cracked cardamom and the second time, I used ground. I much preferred the first way. I was afraid they were going to be too soft and started testing for doneness as soon as I could. I also used less chicken stock than called for in the recipe and that seemed to help. Hope you are up and feeling better soon!

Amanda says:

December 10, 2010 at 11:01 pm

Thanks for visiting@Steph, Cher and Allison! I'm on the mend! @Elaine – I'll have to give those ideas a shot!

Jessica of My Baking Heart says:

December 11, 2010 at 8:40 pm

So sorry to hear about the pneumonia – glad you're feeling much better!! The carrots look lovely. I'm thinking about saving them for Christmas dinner… haven't decided what's next!