When it comes to pairing carrots with other flavors, I like keeping it in the same botanical family. That’s because the carrot and its cousins celery, parsley, caraway, dill and fennel all share a unique flavor compound, petroselinic acid. By seasoning carrots with, say, fresh parsley, not only can we build a portfolio of contrasting flavors, the intensify the carrot flavor itself is amplified…that’s right…to 11!
- 1 pound carrots (about 8 medium, peeled and cut 1/4-inch thick on the bias)
- 1.5 tablespoons unsalted butter
- Heavy pinch kosher salt
- 1 cup ginger beer (No, there's no alcohol in that.)
- 1/2 teaspoon chili powder
- 1 tablespoon fresh parsley leaves
- Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat. Cover and bring to a simmer. De-lid, stir, reduce the heat to low, re-cover and cook for 5 minutes. De-lid, add the chili powder and increase the heat to high.
- Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.
- Move to a serving dish, sprinkle with the parsley and serve.
Personally, I like this as much cold as I do hot…meaning a lot.