Introduction
This delightful recipe introduces Sorghum-Glazed Baby Carrots, a delectable twist on traditional carrot dishes that incorporates the rich flavors of sorghum and bourbon. The gentle sweetness of the glaze complements the tender texture of baby carrots, making it an excellent choice for both casual family meals and special occasions.
Tips for this recipe
– Ensure that your sorghum syrup or honey is smooth to create a consistent glaze. If not, strain the syrup before use.
– For an extra boost of flavor and color, consider adding finely chopped fresh herbs like thyme or rosemary into the glaze mixture.
– Adjusting bourbon quantity is acceptable; however, a good balance with the sweetness in the dish is crucial for optimal taste.
Why you will love this recipe
The Sorghum-Glazed Baby Carrots are not only a visual delight with their vibrant orange color but also deliver an intricate blend of flavors that appeal to both children and adults. This recipe offers the perfect balance between sweetness from sorghum syrup, tanginess from orange juice, and warmth from bourbon – all while maintaining a health-conscious profile with minimal added fats.
Ingredients
1/2 cup (1 stick) unsalted butter
2 pounds baby carrots or small carrots, trimmed and halved lengthwise
1 6″ piece of ginger, peeled, cut crosswise into 1/2″-thick rounds
1/2 cup sorghum syrup or honey
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper
Adviced equipments
– Sorghum Flour (For making sorghum syrup or incorporating it into the glaze)
– Large Pot (Heavy Duty)
– Strainer
– Potato Masher or Mallet (Optional for garlic crushing)
– Mixing Bowls
– Bread Knife (Optional, not needed in this recipe as it calls specifically for baby carrots)
– Mixer or Food Processor (Optional, especially useful for chopping ginger and herbs before adding to the glaze)
– Candy Thermometer
– Vacuum Sealer (Optional, though not required for cooking this recipe, it is a great tool for preserving leftovers).
History of the Recipe
The use of sorghum in culinary preparations dates back centuries and has been integral to various cultures across Africa. Sorghum syrup, particularly, gained popularity as a natural sweetener due to its high nutritional value and low glycemic index. Bringing this historical ingredient into the realm of modern cooking allows for innovation while honoring traditional flavors.
Fun Facts About This Recipe
Did you know? The term ‘carrot’ is derived from the Afrikaans and Dutch word ‘karaotten,’ meaning ‘imperial root.’ Baby carrots, in fact, are simply large storage roots harvested at a younger age for market. In this recipe, they serve as a perfect canvas for our Sorghum-Glazed glaze—a harmonious blend of history and modern gastronomy!
