This technique works with other syrups as well, such as mint, ginger, or lavender.
INGREDIENTS:
1 bunch Chantenay carrots, peeled and oblique cut into ¾ inch pieces 2 tablespoons Basil Simple Syrup (see recipe on site) 1 tablespoon butter Salt and pepper to taste 2-3 basil leaves, sliced into a very fine chiffonade
METHOD:
Put the carrots into a pan with enough water to cover by 1 inch and bring to a boil. If any orange foam rises to the surface, skim and discard. Reduce the carrots to a simmer and cook until they are tender, around 10-15 minutes.
Once tender, remove from the water with a slotted spoon and keep warm. Return the carrot water to a boil and boil to reduce by 50%.
Add the Basil Syrup and the butter. Lower the heat to low and reduce the carrot water by half, and add the carrots back in. Toss to coat them and continue cooking to reduce the pan liquid to a syrupy glaze, stirring the carrots to ensure they are all coated. Season with salt and pepper, scatter with the basil shreds, and serve.
Serves: 4
Source: Chef Andrew E Cohen
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