Back in the 1970s there was a prime rib chain called Lord Charlie’s that had the best glazed carrots. I asked them how they cooked their carrots that made them taste so good. They told me the secret ingredient: 7-Up. More than 30 years later I found a recipe from Alton Brown for glazed carrots and was able to adapt it to recreate the Lord Charlie’s recipe.
Note: The easiest way to cut 1/4 slices of carrot is to use a food processor with the medium (6mm) slicing disk. If you don’t have a food processor, a mandolin will work.
Posted in recipe, side dish
Tagged 7-up, alton_brown, carrot, food_processor, glazed, kosher_salt, lord_charlies, mandoline, seven-up, side_dish, unsalted_butter
I found this recipe in the December 2010 Sunset magazine. I had never cooked with parsnips or celery root before this. They bring an earthiness and sweetness that is great on a cold winter evening.
To reheat this dish put it in a 325° for about 30 minutes. If you reheat it in the microwave, it will lose its crispiness.
Posted in dinner, recipe, side dish
Tagged celery_root, fontina_cheese, gratin, heavy_cream, kosher_salt, mandoline, nutmeg, parsnip, potato, root_vegetable, shallot