When it comes to carrots, what is true for spices is true for herbs as well: They play better with members of their own botanical family. That’s because carrots, celery, parsley, caraway, dill, fennel—things like that—all share a unique flavor compound, petroselinic acid. By seasoning carrots with, say, fresh parsley, we not only build a portfolio of contrasting flavors, we actually intensify the carrot flavor itself because we’re dosing up on petroselinic acid. Science: It tastes good, don’t it?
Recipe from "Good Eats 2: The Middle Years" by Alton Brown/Stewart, Tabori & Chang, 2010.
|1 pound carrots, about 7 medium, peeled and cut 1/4 inch thick on the bias||1 cup ginger ale— go for the good stuff|
|2 tablespoons unsalted butter||1/2 teaspoon chili powder|
|Heavy pinch kosher salt||1 tablespoon fresh parsley leaves|
Combine the carrots, butter, salt, and ginger ale in a 12-inch sauté pan over medium heat. Cover and bring to a simmer. Remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder, and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
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