These glazed, caramelized carrots make a hearty cold-weather side dish; to stand them up properly the way Jamie Oliver prefers, choose the fattest carrots you can find. The flavor of the bay leaves really comes through.
- 1 3/4 pounds large carrots, peeled
- A large knob of butter (about 2 tablespoons)
- 2 to 3 bay leaves, preferably Turkish
- Sea salt
- Freshly ground black pepper
Cut the carrots crosswise into 2 1/4-inch lengths; fit them into an appropriately sized pan in which the carrots will fit snugly when stood up side by side. Place the knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Add enough water to come halfway up the carrots; place the pan over medium-high heat and bring to a boil, then reduce the heat to medium-low, cover and cook for about 20 minutes or until the carrots are tender from top to bottom.
Uncover and cook for 20 to 30 minutes to reduce the remaining liquid. Let the carrots sizzle gently in the butter for about 5 minutes, until the bottoms of the carrots are sticky-brown; watch closely to prevent burning. Discard the bay leaves. Carefully transfer the carrots so the browned ends are turned upward; serve hot.
Adapted from "Cook with Jamie," by Jamie Oliver (Hyperion, 2007).
Tested by Sarah Meyer Walsh.
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