Carrots are good with roast chicken. This is a good and simple way to cook them; the smidgen of sugar is transformative.
- about 1 lb carrots, trimmed, peeled and cut into 2 inch long strips of even thickness
- 1 teaspoon sugar
- water just to cover them
- 2 Tablespoons unsalted butter
- salt and white pepper to taste
- about 1 Tablespoon minced parsley
- Put the carrots in one layer in a shallow pan or skillet, then add everything but the parsley. Bring to a boil, make sure that the sugar has dissolved and adjust the heat so that the water keeps boiling. This is not a recipe for simmering. Do not cover the pot.
- The dish is done when the carrots are just fork tender and the liquid has thickened almost to a syrup and looks a little glossy, usually about 20 minutes.
- Toss the parsley with the carrots, check for salt and serve.
- The cooking time obviously varies with the age and character of the carrots.
- You need to hover over the stove with this one to ensure that the water does not evaporate and the carrots do not burn but the results are worth the vigilance. People who do not like carrots like these carrots.
- Carrots are even better glazed with strong ginger beer. Omit the sugar, replace the water with ginger beer and, perhaps, a pinch of ground ginger. Your carrots will exude a bright and spicy subtle heat. You do not need the parsley with the ginger beer.
- Fentiman’s Botanically Brewed Traditional Ginger Beer is a good brand. It has an adorable dog head on the neck of the bottle.
- You also will want something green with your chicken, and of course simply buttered peas are an abused standby, but when well-prepared an unbeatable classic nonetheless. Green Giant baby frozen peas are better than anything you will find fresh, unless you have your own garden. For what NOT to make, see our Appreciation of Paula Deen’s “English Peas” in this number.
- In these austere times, cabbage can be king. We like Baked cabbage and apples.