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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 entrée.
From The Spice & Tea Exchange®3½ TBS Mango Habanero Sugar½ tsp Chinese 5-Spice Seasoning
From the Grocer Pinch of kosher salt¾ lb carrots, peeled and cut into quarters lengthwise with equal lengths½ cup fresh pineapple, cut into rough chunks1 TBS lemon juice3 TBS unsalted butter1 TBS fresh shallot, finely chopped2 TBS fresh parsley, chopped fine
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 sauté 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. *Blanch = placing a raw vegetable in boiling water for up to 1 min. This sets the color and texture of the vegetable.
Yield: 4 servings Total Time: 20 mins Prep: 10 mins Cook: 10 mins
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