Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/glazirovannaya-morkov-s-balzamicheskim-uksusom/Notes on ingredients:
Carrots. Just take quality carrots and cook. Keep in mind that larger specimens are usually tougher and may have a slight bitterness at the thick end.
If you are cooking without scales, note that 1 medium carrot weighs about 100-120 g.
Balsamic vinegar. One of the main flavor components. It will bring its characteristic taste, highlighting the sweetness of the carrots and honey, and also gives a darker color to the glaze.
Honey. Choose the type of honey according to your preference. Keep in mind that buckwheat honey will give a very intense honey aroma, acacia honey will be very light, and lime honey will be a golden mean. Both liquid and crystallized honey can be used – in this case, it doesn't matter.
If you don't like honey, you can use maple syrup instead. The flavor profile of the dish will change, but it will still be delicious.
Sugar. Regular white sugar will work perfectly. You can completely replace it with honey if desired.
Garlic. In this recipe, I recommend using dry granulated garlic, as it gives a milder aroma that fits better into the overall flavor ensemble.
Oil. In the recipe, the carrots are fried in a mixture of vegetable and butter. Combining butter with vegetable oil raises its smoke point, and it doesn't burn as much when frying. At the same time, the creamy-nutty characteristic flavor is present in the dish.
Let's move on to cooking.
Cut the carrots in half lengthwise, then slice them diagonally into pieces about 6-7 mm thick.
In a pan over medium-high heat, heat 2 tablespoons of vegetable oil. Add the carrots and fry, stirring, for 5-7 minutes.
Add sugar, honey, and balsamic vinegar.
Fry, stirring, until tender-crisp, about another 7 minutes. Add butter and garlic, fry for another minute.
Remove from heat and serve.
Enjoy your meal!
This recipe for glazed carrots with balsamic vinegar has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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