Need Carrot Recipe

[jerseycity chef]

My wife and I were out at a restaurant and had these amazing sweet/tangy cooked carrots. They weren't whole baby carrots, but looked sliced lengthwise by a mandolin. I know I'll never be able to totally recreate them, but does anyone have any good recipes for me to try in the same vein?
Thanks in advance.
Josh

[Isolda]

You could try blanching them in salted water, then rolling them around in a mixture of honey, lemon juice and a bit of olive oil. I make something like this when serving foods with middle eastern flavors and it's really nice. The lemon just adds a tangy flavor without a strong lemon taste.

[todao]

I think I like the lemon idea better than balsamic vinegar. I'll give that a try myself. Thanks ....

[todao]

Try blanching half a dozen sliced baby carrots (slice any way you'd like) briefly but rinse with ice water when they are nearly done but still have a bit of "snap" to them. Mix about 1/3 cup of balsamic vinegar with two teaspoons of honey (blend of vinegar and honey is discretionary) and toss the carrots in the mix, making sure all are coated. Cover and chill for an hour or two.

[lynnlato]

Yum!

I had some chilled gingered baby carrots on a charcuterie platter at Bar Bulud in NYC. They were delicious and paired so well with the pates.

Another option is to do parboil and then a quick saute in butter. Then add little fresh orange juice and chicken stock for a quick braise.. You can add whatever veggies you want. I like asparagus, green beans, shallots, etc.