Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into 1/4 inch rounds
- 2 tablespoons of unsalted butter
- 1 tablespoon of juniper berries, crushed
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the crushed juniper berries and cook for 1-2 minutes until fragrant.
3. Add the sliced carrots to the skillet and toss to coat with the butter and juniper berries.
4. In a small bowl, whisk together the Dijon mustard, honey, salt, and black pepper.
5. Pour the mustard mixture over the carrots and stir to coat evenly.
6. Add the water to the skillet and bring to a simmer.
7. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the carrots are tender and glazed.
8. Remove the skillet from the heat and let the carrots cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 6g
Carbohydrates: 14g
Fiber: 3g
Protein: 1g
Substitutions for ingredients:
- If you don't have juniper berries, you can substitute with 1 teaspoon of dried thyme or rosemary.
- If you don't have Dijon mustard, you can use whole grain mustard or yellow mustard.
- If you don't have honey, you can use maple syrup or brown sugar.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Use different root vegetables, such as parsnips or sweet potatoes, instead of carrots.
- Add some chopped fresh herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- Make sure to slice the carrots evenly so they cook at the same rate.
- If the skillet gets too dry while cooking, add a splash of water to prevent burning.
- Taste the glaze before adding it to the carrots and adjust the seasoning to your liking.
Storage instructions:
Store any leftover glazed carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the glazed carrots in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the glazed carrots in a shallow bowl or on a platter garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
This dish pairs well with roasted chicken or pork.
Suggested side dishes:
Mashed potatoes, roasted Brussels sprouts, or a green salad.
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the carrots are not tender after 15 minutes, add a bit more water and continue cooking until they are cooked through.
Food safety advice:
Make sure to wash and peel the carrots before slicing them. Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Juniper berries have been used in cooking for centuries and are a common ingredient in Scandinavian cuisine. Mustard has been used as a condiment and flavoring agent for thousands of years, dating back to ancient Rome.
Flavor profiles:
The juniper berries add a slightly piney and floral flavor to the carrots, while the mustard and honey glaze adds a tangy and sweet taste.
Serving suggestions:
Serve the glazed carrots as a side dish for a holiday meal or a weeknight dinner.
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