Beekman 1802 - Sicilian Glazed Carrots

by Brent Ridge, Posted Nov 6th 2009 @ 3:00PM

Sicilian Glazed Carrots. Photo: Brent Ridge.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season. Catch them on the Farm to Table episode of 'Rachael's Vacation' on the Food Network.

We had a bounty crop of carrots this year. We sliced them and diced them every which way we knew how and still they kept coming. It seems like you can open almost any refrigerator in America and find a neglected bag of carrots. You use one or two in a salad and then get stumped as to what to do with the rest.

We turned to our friend Sandy Gluck who always helps us out with our overstock. The result is a sweet and spicy carrot dish that will definitely clear up crisper space in refrigerators across the nation.

Find the recipe for Sicilian Glazed Carrots after the jump...

Sicilian Glazed Carrots
Serves 4 to 6

2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
2 lbs carrots, peeled and sliced into 3/4-inch pieces, on the diagonal
1 cup water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons julienned lemon zest
1/3 cup golden raisins
1/4 cup pine nuts, toasted

In a large saucepan, heat the oil over low heat. Add the garlic and cook until golden brown, about 1 minute. Add the red pepper flakes, and stir to combine.

Add the carrots, water, sugar and salt and bring to a boil. Reduce the temperature slightly and cook rapidly until the liquid has evaporated, the carrots are tender and glazed, about 10 minutes. Add the lemon zest, raisins and nuts and toss to combine.

We tossed the chilled leftovers in a salad the next day. Delicious!

Filed Under: Farming, Recipes
Tags: Beekman1802, brent ridge, BrentRidge, carrots, fall, glazed carrots, GlazedCarrots, rachael ray, RachaelRay, vegetables

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Reader comments (Page 1 of 1)

11-12-2009 @8:06PM octovus said... These turned out nice, good mix of sweet and savoury. Keep well. You need a lid on to steam the carrots with that amount of water, or else they wouldn't cook, but about 10 minutes on then 5 minutes off is plenty.
Reply