Apple Cider Glazed Carrots

Name: Apple Cider Glazed Carrots
Cook time: 20 min
Yield: 6 servings
Ingredients: 240 ml apple cider divided; 120 ml water; 15 ml maple syrup; 5 ml Dijon mustard; 2 g kosher salt divided; 900 g carrots peeled and cut into 1.5 cm coins; 120 ml apple cider divided; 2 g kosher salt divided; 15 g unsalted butter divided; 2 g fresh thyme leaves picked from stems; 15 g unsalted butter divided; 1 g black pepper freshly ground; 6 g flat-leaf parsley chopped, for garnish

Carrot coins are simmered until crisp-tender, then coated in a reduced apple cider glaze with butter, Dijon, maple, and thyme. The finished side is glossy, lightly sweet, and balanced by a small savory edge.

By Julienne

Cook time: 20 minutes

Servings: 6

Ingredients

240 ml apple cider divided
120 ml water
15 ml maple syrup
5 ml Dijon mustard
2 g kosher salt divided
900 g carrots peeled and cut into 1.5 cm coins
120 ml apple cider divided
2 g kosher salt divided
15 g unsalted butter divided
2 g fresh thyme leaves picked from stems
15 g unsalted butter divided
1 g black pepper freshly ground
6 g flat-leaf parsley chopped, for garnish

Instructions

Combine 240 ml apple cider, the water, maple syrup, Dijon mustard, and 2 g of the kosher salt in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer 8 to 10 minutes until reduced to about 120 ml and lightly syrupy. The liquid coats a spoon in a thin glaze and tastes sweet-tart, not watery.
While the glaze reduces, place the carrots, the remaining 120 ml apple cider, and enough water to just barely cover the carrots in the large skillet. Add the remaining 2 g kosher salt. Bring to a simmer over medium-high heat, cover, and cook 6 to 8 minutes until the carrots are crisp-tender. A knife slips into the carrots with slight resistance; they are cooked through but still hold shape.
Uncover the skillet and cook over medium-high heat until the liquid is nearly evaporated, about 2 minutes. Add 15 g of the butter and the thyme, then stir until the butter melts and the carrots are evenly coated. The carrots look glossy and the pan has only a thin sheen of liquid left.
Pour in the reduced glaze, the remaining 15 g butter, and the black pepper, then cook 1 to 2 minutes more, stirring constantly, until the carrots are shiny and the glaze clings to them without pooling in the pan. The glaze clings in a smooth, glossy layer and no longer looks thin.
Transfer to a serving dish and finish with the parsley, if using. The carrots are glossy, tender, and evenly coated with glaze.