Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Pré Catelan, Paris. Flavors of France. Total time: more than 2 hours. Preparation time: 20 minutes. Cooking time: About 40 minutes. Refrigeration time: 2 hours. Preheat the oven to 150° C (300° F). Difficulty: Easy.
⏱️ Prep: 20 min🍳 Cook: 40 min
Ingredients
| 20 | medium new Carrots |
| 150 ml | white stock |
| 4 g | salt |
| 30 g | acacia honey |
| 40 ml | olive oil |
| 20 ml | sherry vinegar |
| 100 g | butter |
| 2 | slices of pain d'épice (French gingerbread) (gingerbread sauce) |
| 70 ml | white wine |
| 70 ml | white stock |
| 10 ml | wine vinegar |
| 5 g | sugar |
| 1 | Juice of orange, reduced by half |
| 5 g | chopped chervil |
| 150 ml | chicken broth (chicken cream sauce) |
| 50 ml | cream |
| 60 g | butter |
| 1 | slice of pain d'épice (gingerbread), dried for crumbs |
| 4 | carrot tops (finishing) |
| 20 ml | peanut oil |
Instructions
Preparing the glazed carrots
- Peel the carrots into cylinders, cutting off the tops. Wash them in cool water and dry with a cloth.
- Pour the olive oil into a cast iron casserole or Dutch oven and heat gently.
- Combine the carrots and salt in a bowl.
- Place the carrots into the casserole and sauté gently on all sides.
- Add the chicken broth and a knob of butter and cook covered for 20 minutes. Remove the lid, add the honey, deglaze with the vinegar and coat the carrots well.
Making the gingerbread sauce
- Cut the gingerbread into small cubes. Place in a bowl, add the white wine and set the mixture aside for 2 hours in the refrigerator.
- Heat the white stock in a saucepan. Add the gingerbread and white wine mixture; cook for 15 minutes.
- In a separate saucepan, cook the sugar and vinegar together until caramelized.
- Add the sauce to the caramel and cook another 15 minutes; strain.
Making the chicken cream sauce
- Reduce the chicken broth by half;
- add the cream and gradually whisk in the butter. Season with salt and pepper.
Finishing
- Fry the carrot tops in oil at 150° C (300° F).
- Place the carrots on a plate, spoon the gingerbread sauce over top and add the reduced orange juice and chopped chervil.
- Garnish with the fried carrot tops. Sprinkle the gingerbread crumbs over top and drizzle on a little of the chicken cream sauce.