Serious Eats: Recipes

Quatre Épices Glazed Carrots

[Photograph: Kerry Saretsky]

These carrots are a great holiday side. I buy the little Chantenary variety and then glaze them in a traditional French way, with butter and water, to steam and gloss them. But the secret is the addition of a pinch of quatre épices—a blend of ground ginger, nutmeg, clove, and pepper—to add a savory but sweetly-spiced ring to them. Delicious!

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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