Glazed carrots with currants and almonds
4 servings
20 minutes
Glazed carrots with currants and almonds is an exquisite dish with a delicate balance of sweetness and spices. Inspired by American cuisine, it combines tender caramelized carrots, the spiciness of curry, and the freshness of currants. Butter adds a velvety texture while toasted almonds provide a crunchy accent. This side dish perfectly complements meat and poultry dishes but can also serve as a light snack on its own. The origins of such combinations trace back to North American culinary traditions where fruits and nuts are often used to create depth of flavor. Each bite reflects the softness of the carrots, the tartness of the berries, and the aroma of spices, making the dish special and memorable.
1
After cleaning the carrots, cut them into diagonal pieces. In a 30 cm diameter pot, combine the carrots, broth, 1 tablespoon of sugar, salt, and curry. Cover with a lid and bring to a boil. Then reduce the heat and cook for about 5 minutes, stirring occasionally until the carrots are soft.
- Carrot: 450 g
- Chicken broth: 0.5 glass
- Sugar: 3 tablespoons
- Salt: to taste
- Curry powder: 1.5 tablespoon
2
Remove the lid, increase the heat, and cook for another 2 minutes until almost all the liquid evaporates — about 2 tablespoons should remain.
- Sugar: 3 tablespoons
3
Cut the butter into 4 pieces and place it with the carrots, then add the currants and remaining sugar.
- Unsalted butter: 15 g
- Currants: 30 g
- Sugar: 3 tablespoons
4
Continue cooking, stirring frequently, for about 3 minutes, until the carrot is completely soft. Roast the almonds in a dry pan for about 3-4 minutes.
- Carrot: 450 g
- Almond: 35 g
5
Remove the carrots from the heat, sprinkle with black pepper and toasted almonds.
- Ground black pepper: to taste
- Almond: 35 g
