A spicy ginger beer and chili glaze elevates this simple carrot side dish.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 intensity of the carrot flavor itself is amplified…that’s right…to 11!This recipe first appeared in Season 8 of Good Eats.
1poundcarrots, peeled and cut 1/4-inch thick on the bias
1 1/2tablespoonsunsalted butter
Heavy pinch kosher salt
1tablespoonfresh parsley leaves
ACTIVE TIME: 10 minutesminutes
TOTAL TIME: 15 minutesminutes
Combine carrots, ginger beerNo, there’s no alcohol in ginger beer., butter, and salt in a wide saute pan over medium heat. Cover and bring to a simmer. Uncover, stir, reduce heat to low, re-cover, and cook for 5 minutes. Uncover, add chili powder, and increase heat to high.
Cook, tossing occasionally, until the ginger beer is reduced to a glaze, about 5 minutes.
Move to a serving dish, sprinkle with the parsley, and serve.