Tropical Glazed Carrots
The Spice & Tea Exchange
4 servings
10 minutes
10 minutes
Warm spices, the refreshing taste of mango, a spicy kick of habanero, and pineapple chunks make these Tropical Glazed Carrots spicy, but light. This exotic side is a great side dish for your favorite spring or summer entree.
Ingredients
- 3½ Tbsp. Mango Habanero Sugar
- ½ tsp. Chinese 5-Spice Seasoning
- Pinch of kosher salt
- ¾ lb carrots, peeled and cut into quarters lengthwise with equal lengths
- ½ cup fresh pineapple, cut into rough chunks
- 1 Tbsp. lemon juice
- 3 Tbsp. unsalted butter
- 1 Tbsp. fresh shallot, finely chopped
- 2 Tbsp. fresh parsley, chopped fine
Directions
- BOIL water in a medium size pot. Stir in a pinch of salt.
- PREPARE ice water bath by placing a colander or large mesh strainer into a large bowl of ice water.
- ADD carrots to the pot of boiling water and blanch* for 1 min.
- POUR blanched carrots into a strainer and then dunk in ice water bath for 1 min to stop further cooking.
- COMBINE pineapple, Mango Habanero Sugar and lemon juice, in a small food processor or blender and puree. Set mixture aside.
- MELT butter in a large skillet over medium heat. Add shallots and saute 2 mins. Add Chinese 5-Spice Seasoning, let flavor blossom, 30 secs.
- TRANSFER pureed pineapple mixture into skillet, bring to a simmer and cook 4-6 mins., stirring occasionally, until mixture has reduced by ¼ and slightly thickened. Turn heat to low.
- PLACE blanched carrots in skillet, gently fold them into mixture. Allow carrots 2-3 mins. to heat thru, producing a luxurious glazed exterior. Serve with a sprinkling of fresh parsley.