Monday, June 20, 2011

Grilled Carrots

In the essential kitchen bible, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, Michael Ruhlman states that carrots are good for grilling. This did not seem obvious to me. I Googled a recipe and came up with this video from Weber. I like that his glaze doesn't have sugar. Carrots are already sweet. A variety of spices could have been used instead of nutmeg; perhaps curry powder, cinnamon or a citrusy dry rub in melted butter?

Grilled Carrots

Carrots, peeled
2 tablespoons butter
salt and pepper to taste
freshly grated nutmeg

Simmer your carrots in salted water for 4 - 6 minutes, until beginning to get tender. Meanwhile, heat the butter over low heat until melted and add the salt, pepper and nutmeg. Remove from heat. When the carrots are just tender, shock in cold water to stop the cooking.

Toss the carrots in half of the glaze. Reserve the other half for when the carrots are done grilling. Grill carrots over hot coals, turning often, for about a minute, until the carrots have grill marks and the glaze is starting to caramelize.

Carrots from Friend Elisa's Dad's Garden!

Remove to a serving dish and pour the remaining glaze over the carrots. Pretty and delicious!


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