Cooking For Engineers

[Dilbert]

Glazed Carrots

This is a old time dish - but still a goodie. The recipe is simple - carrots, water, pinch of salt, maple syrup.

However there is a bit a trick to making it all work and it may take more than one attempt to produce a good result. Takes about 20 minutes of frequent attention - you really can't set a timer and walk away.

Peel and slice carrots into sticks - uniform thickness is a benefit - cut to 3 - 4 inches (7.5-10 cm) length.

Boil the carrots with a pinch of salt in a shallow pan about 4-5 minutes - then drain all but 1-2 teaspoons (5-10 ml) of the water.


Do not overcook ! This is the first part of the 'trick' - the carrots will continue to cook in the syrup, and not only continue to cook time-wise, but the (reducing) syrup attains higher temperatures than boiling water and cooks the carrots 'faster' - I use the prong of a sharp fork to judge doneness - the fork should only penetrate slightly before hard resistance.

Add 2 tablespoons (30 ml) of maple syrup - real maple syrup - not maple flavored pancake stuff....


Increase the heat to boil down the maple syrup; the initial bubbles in the pan will be large, as the syrup reduces the bubbles get smaller. Reduce the heat as the syrup gets thicker - because it can quickly get too thick.


Don't go overboard thinking thicker is better - this is the second part of the trick - reduce it quickly so the carrots don't turn to mush, and do not make it too thick. Too thick makes for teeth stuck together and when plated and the syrup cools - a glued together mass of too soft carrots.....