Honey Chilli Glazed Carrots
The best way to treat seasonal baby carrots like these is to glaze them in a buttery glaze accented by some earthy honey and spicy chili flakes. This is the perfect side dish for any meal!
- Total Time: 30 minutes
- Yield: 2 people 1x
- 200 g baby carrots, washed and peeled
- 2 liters water for blanching
- 20 g cold butter, cut into 1-inch cubes
- 5 g honey
- 3 g red chili flakes
- Salt to taste
- 5 ml vegetable oil
- 3 g parsley, finely chopped
- The first step of this recipe is to read up on the “Importance of Blanching” short read and to understand the various concepts that have been explained in it.
- Grab your big pot, add the water and about 30 g salt and set it on a high flame. You are looking for a rolling boil.
- Set up the ice bath (equal parts water and ice) and place it on the counter next to the stove.
- Add the peeled carrots and partially cook them for about 3 to 4 minutes. We do not want to completely cook the carrots as we will be roasting and glazing them in further steps.
- Strain the carrots and dunk them into the ice bath to “shock” them. This will stop the cooking process and you will be able to finish cooking the carrots at your convenience.
- When you are ready, place a pan or skillet on medium-high flame and add the oil.
- Add the carrots and start roasting them. You are looking to achieve a golden-brown colour on the carrots.
- This is where blanching the carrots proves immensely helpful as partially cooking them speeds up the roasting process and keeps the texture and flavour intact.
- Once well roasted, add a few drops of water, honey and chili flakes. Coat the carrots well in this mixture.
- You will start to see the honey bubbling. At this point, turn off the heat and start adding the cubes of cold butter one by one. We are trying to create an emulsion between the honey and the butter.
- If you try to do this step on heat, the butter will get too hot and will split.
- Once the butter is well emulsified, add salt to taste and parsley. Serve the delicious glazed carrots with any roasted poultry or steak.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Serving Size: 3
- Calories: 23
- Sugar: 13
- Sodium: 3
- Fat: 32
- Saturated Fat: 32
- Unsaturated Fat: 23
- Trans Fat: 32
Pasta A La Jade
I made this recipe throughout my college years in Brazil and used it in a competition that I did not win – but the experience was still worthy, and the results were amazing. It is a pasta dish from two regions of Italy; Milan and Tuscany.
Milan is where the gremolata came from, which is parsley, garlic, lemon and lime zest (a very fresh final), & Tuscany inspired me to use the “battuto” (minced ingredients) and sofritto, AKA the “holy trinity” because it basically only calls for onions, carrots, and celery.
- Total Time: 1 hour
- Yield: 4 1x
Tagliatelle, Fettuccine or Spaghetti
1 small bunch of parsley
1 clove of garlic
1 lime (just the zest)
1 lemon (same) – I like
to use both, you can use
just one, remember it’s
*you can keep in the
fridge for 3 days and use
for anything to make it
1/2 Celery (You can also use green pepper)
50ml Olive oil
Salt to taste
1. Bring the water to a boil.
2. Add coarse salt.
3. Cook your pasta for 7-9 minutes.
*Usually I take the pasta out 2 minutes before than it says on the package because you will be cooking it again when you bring the pasta with the sofritto and bacon.
1. Separate the parsley leaves.
2. Peel the garlic.
3. Zest the lime and lemon.
4. Chop all ingredients separately. Once ready, bring all together and rest it in the fridge.
1. Cut in julienne.
2. Add your bacon into a cold pan.
3. Cook it until it’s crispy.
4. Reserve a few for plating.
*You can use the bacon fat to cook your sofritto.
1. Peel all ingredients.
2. Cut them into little pieces (brunoise)
3. In a hot pan add olive oil, then the vegetables (carrot, onion and celery)
4. Cook until it’s golden brown.
5. Reserve in a bowl.
* You can substitute celery for green peppers.
Combining all together & Plating:
1. In a hot pan, combine bacon and your sofritto.
2. Heat it up for a while (4 minutes is enough)
3. Add your pasta.
4. Mix it well in circular movements for 2 minutes.
5. Turn off the heat and add olive oil.
6. Plate your pasta and finalize by using your gremolata and freshly grounded black pepper.
It should smell oh so fresh once you add the gremolata!
A good wine is always great with this recipe. Before, during and after.
Here are some that you should try:
Barolo 2014 by Torlasco
Coteaux Varois En Provence 2018
Grand Reserva Tannat 2015
- Prep Time: 20
- Cook Time: 40