Maple Braised Carrots – Rolled Cut

Maple Braised Carrots are a perfect side dish.   Only 6 ingredients with the carrots having an elegant cut. A favorite shape is carrots rolled cut and then a favorite taste is when they are cooked down to a buttery maple glaze.

Carrots are one of those vegetables that I forget about.  My usual go-to’s are broccoli, cauliflower and green beans and I don’t know why I forget about carrots.

Besides having a long shelf life they are sweet and have a wonderful texture.  I especially like carrots rolled cut and braised as in this recipe.

My husband gave me a good idea because he also loves carrots.  He said to maybe tape the word carrot on the inside of the freezer door where I stock the frozen vegetables.  Now if I go to the freezer to get an idea for dinner the word carrot is looking at me.  A great reminder.

Since I always have carrots in the refrigerator ‘Fresh’ drawer then the decision is easier.  Now that I have this braised carrot recipe and can keep that little note taped in the freezer my decision is really easy.

 

How Do You Cut Rolled Carrots and Why

• It’s quite easy.  As easy as slicing carrots but the idea is to give the different slice a better chance at being done at the same time. The angled cuts help do this.
• A lot of words to explain but very easy in execution.
• Try to have all of the carrots about the same size.  meaning not just a couple of really skinny carrots and all of the other big fat ones.  So, nice big fat ones work great.
• Cut off the end of a carrot at about a 45 degree angle.  Do not change the angle of your knife or knife hand. Roll the carrot, only, to the other side and cut again.  It is sort of like a triangle.  The smaller pieces are more triangular and the larger ones are more os a stretched triangle.  See the photo below.
• The whole idea is that when you cut the thinner part of the carrot you cut it at a steeper angle and as the carrot gets bigger you cut at a wider angel.  This gives the pieces a better chance at being the same size and cooking more evenly.
• The large carrot looks much larger to the eye.   But … if you picked up a small one and moved it around the big piece, matching the tips, you’d visualize more clearly that one large piece is actually very close to three small ones.  Angels and all.
• Because of this the pieces cook more evenly – Carrots Rolled Cut.  It’s actually fun to do when you get started and get in the rhythm.

 

 

What is Braised versus Glazed

• Braising is a specific way of cooking. The food is quickly fried in a pan and then liquid is added and the pot is covered to cook with moist heat.
• This recipe braises the carrots and then the liquid is reduced for a sweet coating.
• Glazed food is food that is pre-cooked and then is coated right before serving with a finished sauce.  The finished sauce coats the food with a shiny surface.

Carrots  are such a versatile vegetable. This is a great side but carrots also make a wonderful addition to soups and stews too.  I even have a couple of appetizers on the blog.  One is a really delicious finger food called Carrot Bundles with Cashew Maple Spread.   You might want to check that out sometime soon!

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