Butter Glazed Carrots with Olives Recipe | Jacques Pépin Cooking at Home | KQED
When it comes to creating side dishes that complement a main course, finding the perfect balance of flavors is key. One delightful combination that might surprise you is the marriage of sweet carrots and savory olives. In this recipe for Glazed Carrots with Olives, renowned culinary extraordinaire Jacques Pépin showcases his expertise by showcasing the depth of flavor that olives bring to this classic vegetable dish.
- 1 pound carrots, trimmed, peeled, and cut into 2-inch lengths (halve large pieces)
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ cup pitted Kalamata olives, halved, or oil-cured black olives, pitted
- 2 tablespoons drained capers
- 2 teaspoons minced fresh chives
- In a large heavy skillet, combine the carrots, butter, sugar, salt, and 2/3 cup of water.
- Cover the skillet and cook over high heat for approximately 8 minutes, or until the water has mostly evaporated and the carrots are tender and glazed. If there is any remaining moisture in the pan, cook uncovered for an additional 2 to 3 minutes to allow the water to slowly evaporate and further glaze the carrots.
- Add the olives and capers to the skillet and cook for 1 minute, or until heated through.
- Sprinkle the dish with minced fresh chives for a final touch of freshness and flavor.
(per serving)- Calories: 119- Total Fat: 7g- Saturated Fat: 2g- Cholesterol: 8mg- Sodium: 725mg- Total Carbohydrate: 12g- Total Sugars: 6g- Protein: 1g- Vitamin C: 7.2mg- Calcium: 41mg- Iron: 0.4mg- Potassium: 367mg- Folate, total: 23.2mcg- Vitamin B-6: 0.2mg
- When selecting carrots for this recipe, choose ones that are firm and have a vibrant orange color. This ensures that they are fresh and packed with flavor.
- To save time, you can prepare the carrots in advance by peeling and cutting them into 2-inch lengths. Store them in an airtight container in the refrigerator until ready to use.
- Experiment with different types of olives to vary the flavor profile. Kalamata olives add a rich, tangy taste, while oil-cured black olives offer a more intense and slightly bitter flavor.
- If you prefer a touch of acidity, consider adding a squeeze of lemon juice to the dish just before serving. This will brighten the flavors and provide a refreshing contrast.
Glazed Carrots with Olives make an excellent side dish for a variety of meals. Serve them alongside roasted chicken, grilled fish, or even a juicy steak. The sweet and savory combination of flavors will add depth and complexity to your plate, impressing both friends and family.
Jacques Pépin’s Glazed Carrots with Olives recipe is a testament to the art of combining unexpected flavors to create a delightful culinary experience. The marriage of sweet carrots and briny olives brings a unique twist to a classic side dish, making it a standout addition to any meal. Whether you’re an experienced home cook or a culinary enthusiast looking to expand your repertoire, this recipe is a must-try.