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Glazed Carrots

April 6, 2014

Want a quick way to impress in the kitchen? The answer is fancy knife cuts. I've been learning a lot of them these days, and one that I found to be both super cool and super easy is called the oblique cut. This cut is best for long cylindrical veggies, such as carrots and parsnips. See the step by step instructions with photos below. Wow your Easter/Passover guests with this simple dish that takes 15 minutes and costs about a quarter per serving.

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Want a quick way to impress in the kitchen? The answer is fancy knife cuts. I've been learning a lot of them these days, and one that I found to be both super cool and super easy is called the oblique cut. This cut is best for long cylindrical veggies, such as carrots and parsnips. See the step by step instructions with photos below. Wow your Easter/Passover guests with this simple dish that takes 15 minutes and costs about a quarter per serving.
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Peel and trim the carrots first.
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The first cut is to simply cut the carrot diagonally.
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Next, turn the carrot toward you so the flat part of the cut you just made is facing you/up.
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To make the second cut, put your knife where top of the first cut meets the rest of the carrot and cut diagonally again.
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Continue that pattern until you've cut the whole carrot.
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Saute in butter, brown sugar, stock and salt - done in minutes!

Information

Servings: 4
Time: Less than 30 minutes active and total
Price: About $0.98 total; less than a quarter per serving
Nutrition (per serving):
Calories: 101.3
Protein: 1.3g
Fat: 4.7g
Saturated fat: 1.3g
Carbohydrates: 14.6g
Fiber: 3.6g
Sodium: 384.3mg
Cholesterol: 0mg

Ingredients

  • 1 lb carrots, peeled and ends trimmed
  • 2 Tbsp butter, use plant-based for vegan dish
  • 1 Tbsp brown sugar
  • 1/4 cup vegetable stock
  • 1/2 tsp salt

Preparation

  1. To make the oblique cut, lay the carrot horizontally in front of you. Make a diagonal cut. Then turn the carrot toward you so the cut in flat facing up at you. Put your knife at the place right where the top of the first cut meets the rest of the carrot and make another diagonal cut. Repeat this process, turning the carrot toward you and making diagonal cuts through the whole carrot. Decrease your angle as the carrots gets thicker so the pieces come out relatively similar in size and surface area.
  2. Heat the butter in a large skillet over medium heat. Add the carrots, brown sugar, stock and salt. Cover and cook 5 minutes.
  3. Uncover and simmer 2-3 minutes until the glazed has thickened and the carrots are to your desired tenderness. Serve warm.

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