Tag Archives: mandoline

7-Up Glazed Carrots

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.

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Root Vegetable Gratin

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.

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