Spring has sprung in New York, perhaps temporarily, but a look at the Union Square farmer’s market makes me think it’s here to stay.  Garden fresh, long-stem carrots with a hint of orange zest embody the taste of winter citrus on sweet new spring.  Glazed carrots are the 101 of cooking, and as with all vegetables, the best results start with evenly cut pieces.  These bright orange batons pair well with almost any dish, from fine herb pasta, to glazed duck breasts with sauce aigre-doux.

Difficulty:

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Serves 4 people

Ingredients:

2 Tbsp. Extra Virgin Olive Oil

5 medium Carrots, peeled, 2” long x ½” wide batons

2 sprigs Oregano

1 Bay Leaf

¼ Orange zest and juice

1 ½ cups Water or Chicken Stock

Sea Salt and White Pepper

½ tsp Chopped Parsley

Technique:

•Heat a medium sauté pan on med-high heat.  Add EVO, carrot batons, herbs, orange zest, salt, pepper and enough water or chicken stock to submerge the carrots.

•Remove the cover and cook on high heat until dry, about 4-5 minutes, stirring regularly to rotate carrots.

•Deglaze with a squeeze of orange juice (or Lillet).  Season to taste and garnish with chopped parsley.