This recipe appears in:French in a Flash: Quatre Epices Glazed Carrots
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.
- 1 pound baby Chantenay carrots
- 1 tablespoon butter
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon granulated sugar
- 1/4 cup water
- Kosher salt and freshly ground black pepper
Place carrots, butter, ginger, nutmeg, clove, sugar, and water in a large skillet over medium-low heat. Cover and cook, stirring occasionally, until the carrots are tender, the water evaporated, and the spiced glaze is thick, about 15 minutes. Season with salt and pepper. Serve immediately