Glazed Carrots with Hot Madras Curry

Bias-cut carrots glazed in honey, citrus and Madras curry powder until coated in a tight, glossy sauce.

Ingredients

• 2 lbs carrots
• 2 tbsp honey
• 2 tbsp white wine vinegar
• 2 tbsp fresh orange juice
• 1/2 cup chicken or vegetable stock
• 1 tsp lemon juice
• 1 tbsp toasted sesame seeds
• 1 tbsp Madras curry powder
• 1 golf-ball-size piece fresh ginger, sliced
• Sea salt

Directions

1. Peel the carrots and slice about 1/3 inch thick on a 45-degree bias.
2. Combine all the ingredients in a saute pan over high heat.
3. When it simmers, reduce to medium, cover, and cook for 3 minutes.
4. Remove the lid and toss regularly while reducing the liquid to a tight glaze.
5. Season with sea salt and serve.

Notes

Andrew Zimmern’s quick glazed carrots with a Madras curry kick.