Ingredients with Measurements:
- 1 pound carrots, peeled and sliced into rounds
- 2 tablespoons unsalted butter
- 1/4 cup Nantua sauce
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the sliced carrots to the skillet and stir to coat with the butter.
3. Cook the carrots for 5-7 minutes until they start to soften.
4. Pour the Nantua sauce over the carrots and stir to coat evenly.
5. Reduce the heat to low and let the carrots simmer in the sauce for 10-12 minutes until they are tender and glazed.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for cooking the carrots
- Low heat for simmering in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 140
- Fat: 10g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- Carrots can be substituted with other root vegetables such as parsnips or turnips.
- Nantua sauce can be substituted with other creamy sauces such as béchamel or hollandaise.
Variations:
- Add a pinch of nutmeg or cinnamon to the sauce for a warm and spicy flavor.
- Top the glazed carrots with toasted almonds or pecans for added crunch.
Tips and tricks:
- Use fresh, young carrots for the best flavor and texture.
- Cut the carrots into uniform slices for even cooking.
- Stir the carrots occasionally to prevent them from sticking to the skillet.
Storage instructions:
- Store 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 on the stovetop until heated through.
Presentation ideas:
- Serve the glazed carrots in a shallow bowl or on a platter.
- Garnish with fresh parsley or toasted nuts.
Garnishes:
- Chopped fresh parsley
- Toasted almonds or pecans
Pairings:
- Serve the glazed carrots as a side dish with roasted chicken or beef.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the carrots are not glazed enough, add more sauce and let them simmer for a few more minutes.
Food safety advice:
- Always wash and peel vegetables before cooking.
- Store leftover food in the refrigerator within 2 hours of cooking.
Food history:
- Nantua sauce is a French sauce made with crayfish butter and cream. It originated in the town of Nantua in eastern France.
Flavor profiles:
- Creamy, buttery, and slightly sweet.
Serving suggestions:
- Serve the glazed carrots as a side dish for a special occasion or holiday meal.
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Region: French