Thanksgiving Recipe: Chile de Arbol- And Orange Glazed-Carrots
Chile de Arbol- And Orange Glazed-Carrots
Ingredients
- 1 lb baby carrots
- ½ gallon fresh orange juice
- 2 chiles de arbol
- 4 oz toasted white sesame seeds
- 2 oz butter
Instructions
1. Peel skin off 1 pound baby carrots. Be cautious not to remove too much carrot.
2. Boil carrots in large pot of salted water for 45 seconds. Remove carrots from boiling waterand plunge carrots into ice water bath. Remove from water and allow to dry.
3. Pour ½ gallon orange juice into large pot and add 2 chiles de arbol and bring to a boil.
4. Reduce to a simmer and allow contents to come to a syrup consistency.
5. Strain out the chilies.
6. Incorporate 2 ounce of butter in large pot. Add carrots to pot and glaze
7. Season with salt and pepper as desired. Once carrots are coated and seasoned add to serving dish or plate. Sprinkle with toasted white sesame seeds and serve.
Note
Add herbs and slices of preserved lemon to the finished dish (as pictured) if you like, but it's delicious without them!
