155
102.9296875
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.
156
103.59375
Peel and trim the carrots first.
156
103.59375
The first cut is to simply cut the carrot diagonally.
156
103.59375
Next, turn the carrot toward you so the flat part of the cut you just made is facing you/up.
156
103.59375
To make the second cut, put your knife where top of the first cut meets the rest of the carrot and cut diagonally again.
156
103.59375
Continue that pattern until you've cut the whole carrot.
156
103.59375
Saute in butter, brown sugar, stock and salt - done in minutes!
Glazed Carrots
April 6, 2014
30 min or less active, 30 min or less total, fall, gluten-free, side, spring, summer, vegan, winter
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.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
High In:
Good Source:
Low In:
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
- 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.
- Heat the butter in a large skillet over medium heat. Add the carrots, brown sugar, stock and salt. Cover and cook 5 minutes.
- Uncover and simmer 2-3 minutes until the glazed has thickened and the carrots are to your desired tenderness. Serve warm.
