Glazed carrots with preserved lemon.

11 January 2011

Glazed carrots with preserved lemon.

This wraps up our preserved lemon leitmotif, for now. But there are still jars lurking in the cabinet, and plenty of ideas. How about paper-baked salmon with preserved lemon and zucchini? Or a cold bulgar salad with preserved lemon and edamame? Or a moroccan-inspired lamb stew with preserved lemon and couscous? Oh yes, we will return to the preserved lemon, but not immediately. I need to make me some muffins next. But first, carrots.

This quick side dish showcases the bright and tangy flavor of the preserved lemon with a minimum of fuss. The recipe is based on Carotts Confites in Quiches, Kugels, and Couscous by Joan Nathan, but tweaked to use only one pan. Less dishwashing rocks. Also, carrots are great because they are orange, and orange food is just more fun, somehow.

Glazed Carrots with preserved lemon

1 pound of carrots
peel of 1 preserved lemon, sliced thinly
5 tablespoons of honey, divided into 2 T and 3 T
1/2 cup water or vegetable stock
2 tablespoons olive oil

Wash and peel the carrots and slice thinly. I like to go fancy and cut the carrots into 2 inch logs, then slice each log in half the long way and then slice each half into thin planks about 3 mm wide. Something about cutting a carrot into little rectangles is perversely satisfying to me. Rounds are perfectly fine, if you find this odd or just can't be bothered.

Take a large frying pan with a lid and add the water or stock, the lemon peel, 2 tablespoons of the honey, and the carrots, stirring until they are combined.

Bring to a boil, then put the lid on, turn the heat down to medium, and simmer until the carrots are starting to become tender. This will take about 5 minutes. Once, in the middle, take the lid off and give the carrots another stir.

Remove the lid, turn the heat up to medium-high, and continue to cook until most of the liquid has evaporated. There should be only 1 to 2 tablespoons left in the bottom of the pan. This will take another 1 to 2 minutes.

When the liquid is almost gone, add 2 tablespoons of oil and the remaining 3 tablespoons of honey. Continue to cook for another 2 or 3 minutes, stirring, until the oil and honey and pan liquid form a glossy coat and glaze the carrots.

Serve warm or at room temperature.

Make it pioneer: swap out the oil and honey for an equal amount of brown sugar + butter.

Make it Jersey: add some red pepper flakes with the honey.

Make it rock & roll: garnish with chopped pistachio nuts.