Let me begin by saying that anything, I mean anything, glazed with butter tastes like heaven. This post is my first for French Fridays with Dorie, an online cooking group dedicated to preparing one recipe a week from Dorie Greenspan's Around My French Table. The following was what I jotted down immediately following eating Spiced Butter Glazed Carrots, Wednesday night. Oh and, by the way, the carrots were so good I forgot to photograph them. I apologize. Next time I will hold back from inhaling the food as soon as it hits the table.
I just finished licking the pan from the glazed carrots! Yum. After consuming a double portion, my confirmed cooked-carrot-hating husband asked me to pack what was left of the carrots for his lunch. He loved them. I used leftover turkey broth and served the carrots with Japanese brown rice and turkey vindaloo. The glaze was shiny and unctuous from the Irish butter. Fabulous. This is going to be fun.