Cut the carrots into uniform pieces, making sure not to cut them too large so they cook evenly.
2
Place the carrots in cold water with a tablespoon of salt. This prevents the outside from becoming mushy while the inside remains undercooked.
3
Bring the water to a boil, then reduce heat and simmer until the carrots are about 90-95% cooked—they should be almost tender but still have a slight crunch.
4
Drain the carrots well. Add butter to a wok or frying pan.
5
Add the drained carrots to the butter. Season with orange concentrate, honey, a touch of hot sauce if desired, salt, and black pepper.
6
Add a touch of balsamic vinegar. If using a more acidic vinegar, add more honey to balance the tartness.
7
Zest the orange directly into the mixture using a microplane, making sure the zester is held above the orange rather than the orange above the zester.
8
Gently toss everything together to coat the carrots evenly with the glaze. Reduce the heat if needed to thicken the glaze slightly.
9
Taste and adjust the balance of sweet and sour—this balance is known as a gastrique in French cuisine. It should not be too acidic or too sweet.
10
Finish with fresh parsley or cilantro as garnish. Add a touch more butter or black pepper if desired before serving.
PrimedTableBETA
