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Glazed New Carrots with Gingerbread CaramelTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation time: 20 minutes
Cooking time: About 40 minutes
Refrigeration time: 2 hours
Preheat the oven to 150° C (300° F)

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:90.1 kcal

Proteins:1.1 g

Fats:5.6 g

Carbohydrate:9.5 g

Fibers:2.2 g

Sugar:4.8 g

Cholesterol:10.8 mg

Sodium:143.1 mg

Calcium:33.1 mg

Energy:891 kcal

Proteins:10.8 g

Fats:54.9 g

Carbohydrate:94.3 g

Fibers:21.9 g

Sugar:47.6 g

Cholesterol:106.7 mg

Sodium:1415 mg

Calcium:327.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

20

medium new carrots

150

ml

white stock

4

g

(scant tsp) salt

30

g

acacia honey

40

ml

olive oil

20

ml

sherry vinegar

100

g

butter

*Gingerbread sauce

2

slices of pain d'épice (french gingerbread)

70

ml

white wine

70

ml

white stock

10

ml

wine vinegar

5

g

sugar

juice of 1 orange, reduced by half

5

g

chopped chervil

*Chicken cream sauce

150

ml

chicken broth

50

ml

cream

60

g

butter

1

slice of pain d'épice (gingerbread), dried

*Finishing

4

carrot tops

20

ml

peanut oil

METHOD

Preparing the glazed carrots

  1. Peel the carrots into cylinders, cutting off the tops. Wash them in cool water and dry with a cloth.
  2. Pour the olive oil into a cast iron casserole or Dutch oven and heat gently.
  3. Combine the carrots and salt in a bowl.
  4. Place the carrots into the casserole and sauté gently on all sides.
  5. Add the chicken broth and a knob of butter and cook covered for 20 minutes. Remove the lid, add the honey, deglaze with the vinegar and coat the carrots well.

Making the gingerbread sauce

  1. Cut the gingerbread into small cubes. Place in a bowl, add the white wine and set the mixture aside for 2 hours in the refrigerator.
  2. Heat the white stock in a saucepan. Add the gingerbread and white wine mixture; cook for 15 minutes.
  3. In a separate saucepan, cook the sugar and vinegar together until caramelized.
  4. Add the sauce to the caramel and cook another 15 minutes; strain.

Making the chicken cream sauce

  1. Reduce the chicken broth by half;
  2. add the cream and gradually whisk in the butter. Season with salt and pepper.

Finishing

  1. Fry the carrot tops in oil at 150° C (300° F).
  2. Place the carrots on a plate, spoon the gingerbread sauce over top and add the reduced orange juice and chopped chervil.
  3. Garnish with the fried carrot tops. Sprinkle the gingerbread crumbs over top and drizzle on a little of the chicken cream sauce.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Sauvignon



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