Wednesday, December 16, 2009

Honey-Glazed Carrots and Add Thyme for Whipped Potatoes

Tonight's dinner was quick, easy, and tasted like it was neither.  Even Matt, who doesn't like cooked carrots, liked these!  Since the recipe makes 12 servings, I adjusted the ingredients a little to just make enough for the two of us. 


Honey-Glazed Carrots
Ingredients:
  • 6 cups water (I used 2 cups)
  • 3 pounds baby carrots ( I used 1 pound)
  • 2 Tblsp butter (I used 1 Tblsp)
  • 3-4 Tblsp honey (I used 3)
  • 1 tsp lemon zest
  • 1/2 tsp crushed red pepper (as much as you'd like)
  • 1/2 tsp salt (I forgot and it was lovely without)
Directions:
  1. In a large skillet, bring water to a boil.  Add carrots, and return to a boil, then reduce heat and simmer covered for 8-10 minutes or until carrots are just tender.  Drain carrots, and pat dry with paper towels.
  2. To glaze carrots combine butter, honey, lemon zest,  red pepper, and salt (which I didn't use and it was yummy still).  Stir constantly over medium heat until butter is melted and mixture bubbles.  Carefully add carrots (mine splashed a little, woopsie).  Toss gently for 2-3 minutes or until carrots are thoroughly coated with glaze and heated through. 
Claire Robinson is a newer chef on Food Network, and her show is called "5 Ingredient Fix".  It's pretty self-explanatory, but you only need 5 ingredients for all of her recipes (except for oil, water, salt, the stuff you're definitely going to have).  Talk about easy!  Here is her recipe for "Add Thyme for Whipped Potatoes".  I didn't take a picture . . .whipped potatoes aren't that intersting to look at :)


Ingredients:
  • 1 1/2 cups half-and-half
  • 4 garlic cloves, peeled (and I smashed mine with the side of a knife)
  • 4 sprigs fresh thyme
  • 1/2 stick butter
  • 3 1/2 pounds russet potatoes, peeled and cut into equal-size chunks
  • Kosher salt and freshly ground black pepper
Directions:

  1. In a medium saucepan over medium-low heat, add the half-and-half, garlic, thyme, and butter and heat until the butter is melted. Allow to sit over very low heat to infuse the flavors and keep hot.
  2. In a large pot, add the potatoes, cover with water and generously season with salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes. Immediately drain the potatoes and put them through a food mill over a serving bowl. If you don't have a food mill, you can hand mash or use a hand mixer (I used a mixer), but be sure to not over-whip if using an electric hand mixer or the potatoes will get gummy.
  3. Pour the hot infused half-and-half mixture through a fine mesh sieve into the potatoes (I strained out the garlic cloves, but left the bits of thyme in). Stir with a wooden spoon to combine and season with a little salt and pepper (which I did not do). Taste and adjust seasoning, if needed.
Eat and Enjoy!

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