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Glazed Carrots with Saffron and Lime
Credit:
Lennart Weibull
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Serves 2 to 3
Ingredients
Ingredient Checklist
1/4 teaspoon saffron threads
2 tablespoons plus pinch of sugar
2 tablespoons boiling water
Kosher salt
2 bunches small carrots, peeled (12 ounces)
2 tablespoons unsalted butter
1 1/2 teaspoons grated lime zest, plus 2 tablespoons fresh juice
Extra-virgin olive oil, for drizzling
Cook's Notes
If using purple carrots, blanch them separately to keep the color from bleeding into lighter ones.
Gallery
Glazed Carrots with Saffron and Lime
Credit:
Lennart Weibull
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Serves 2 to 3
Gallery
Glazed Carrots with Saffron and Lime
Credit:
Lennart Weibull
Glazed Carrots with Saffron and Lime
Credit:
Lennart Weibull
Glazed Carrots with Saffron and Lime
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Serves 2 to 3
Recipe Summary
prep: 15 mins
total: 20 mins
Yield: Serves 2 to 3
prep: 15 mins
total: 20 mins
prep:
15 mins
total:
20 mins
Yield: Serves 2 to 3
Serves 2 to 3
Ingredients
Ingredients
- 1/4 teaspoon saffron threads
- 2 tablespoons plus pinch of sugar
- 2 tablespoons boiling water
- Kosher salt
- 2 bunches small carrots, peeled (12 ounces)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons grated lime zest, plus 2 tablespoons fresh juice
- Extra-virgin olive oil, for drizzling
Directions
Crush saffron in pinch of sugar with a mortar and pestle or your fingertips, until broken up. Place in a small bowl with boiling water; let bloom about 5 minutes.
Fill a large skillet about halfway with water. Bring to a boil over medium heat; season generously with salt. Add carrots in a single layer; cover and cook until crisp-tender, about 5 minutes. Drain; transfer carrots to a plate.
Return skillet to medium heat and add butter. When foam subsides, return carrots to skillet with remaining 2 tablespoons sugar, saffron water, lime juice, and a large pinch of salt. Cook, shaking pan occasionally, until sauce thickens slightly and coats carrots, 2 to 3 minutes. Remove from heat; add lime zest and a drizzle of oil. Season to taste; serve warm or at room temperature.
Cook's Notes
If using purple carrots, blanch them separately to keep the color from bleeding into lighter ones.
Cook’s Notes
If using purple carrots, blanch them separately to keep the color from bleeding into lighter ones.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Glazed Carrots with Saffron and Lime
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Glazed Carrots with Saffron and Lime
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
