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Alexandra Guarnaschelli Recipes Food NetworkAlex Food Network. While participating in a demonstration of creme brulee in Paris saw the instructor instead of brown sugar over the cream before making final carbonization took place. I asked him why the brown sugar instead of white, as I had seen just made with white sugar before. Without missing a beat he replied, in English, with a tone thick French, "because it's sexy." That is a good answer I thought. Brown sugar is definitely the sexiest of sugars.
This super sexy recipe carrots sugar is one of my new favorite Food Network, Alex Guarnaschelli. And it's super sexy, because it uses brown sugar. Very sexy, very sexy! Then I modified the recipe slightly.
Tip: this can be done before and reheated, or even fully prepared then frozen for later. You can also substitute light brown sugar for the dark, but then only being sexy and super sexy, no carrots.
2 Tbsp. olive oil
£ 1zanahorias - quartered lengthwise, similar thickness if possible
salt and pepper to taste
2 Tbsp. brown sugar
1 tbsp. molasses
1 / 2 cup water, more if needed
2 Tbsp. butter
1 / 2 tsp. dried rosemary, finely chopped almost a powder
Heat the olive oil over medium heat, add the carrots and season with salt and pepper. Stir in carrots to coat with oil and seasonings. After the carrots have cooked a few minutes add the brown sugar and molasses. Continue cooking, stirring occasionally. Add water to be cooked carrots and sugar does not burn. Cook until tender, about 5-8 minutes. The sauce should be thick enough layer of carrots. Add the rosemary and butter, stir to coat well. When butter is melted and carrots are fork tender they are ready.
This super sexy recipe carrots sugar is one of my new favorite Food Network, Alex Guarnaschelli. And it's super sexy, because it uses brown sugar. Very sexy, very sexy! Then I modified the recipe slightly.
Tip: this can be done before and reheated, or even fully prepared then frozen for later. You can also substitute light brown sugar for the dark, but then only being sexy and super sexy, no carrots.
2 Tbsp. olive oil
£ 1zanahorias - quartered lengthwise, similar thickness if possible
salt and pepper to taste
2 Tbsp. brown sugar
1 tbsp. molasses
1 / 2 cup water, more if needed
2 Tbsp. butter
1 / 2 tsp. dried rosemary, finely chopped almost a powder
Heat the olive oil over medium heat, add the carrots and season with salt and pepper. Stir in carrots to coat with oil and seasonings. After the carrots have cooked a few minutes add the brown sugar and molasses. Continue cooking, stirring occasionally. Add water to be cooked carrots and sugar does not burn. Cook until tender, about 5-8 minutes. The sauce should be thick enough layer of carrots. Add the rosemary and butter, stir to coat well. When butter is melted and carrots are fork tender they are ready.
