The Pioneer Woman Tasty Kitchen
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Bruleed and Curried Carrots

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Level: Easy

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Description

Highly un-boring and super easy to make ahead, just do the final broiling step right before serving.

Ingredients

  • 1 pound Carrots, Cut Into 1-inch Pieces
  • 1-½ cup Chicken Or Vegetable Stock
  • 2 teaspoons Curry Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Cardamom
  • ¼ teaspoons Ground Allspice
  • ½ sticks Butter
  • 1 Tablespoon Coarse Sugar
  • Chopped Scallions Or Chives, For Garnish (optional)

Preparation

In a small saucepan, combine carrots, stock, curry powder, salt, cardamom, and allspice. Cover pot and bring stock to a boil over medium-high heat. Boil carrots covered for 5 minutes.

Remove lid and continue to boil carrots until all the stock has evaporated. Turn heat off and stir butter and sugar into carrots.

Transfer carrots in one layer to a baking sheet prepared with parchment paper or cooking spray. Preheat the broiler to high.

Right before serving, broil carrots for 3–5 minutes until crispy on top—keep an eye on them! Garnish with something green if you’d like and serve immediately.

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