Kristen Miglore makes Caramelized Cream Carrots

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at <a href="https://play-me-a-recipe.simplecast.com/episodes/ideas-in-food-caramelized-cream-carrots-episode?t=1m58s">1:58</a>) before  starting the episode.</p><p><a href="https://blog.ideasinfood.com/ideas_in_food/2019/02/caramelized-cream-carrots.html">Caramelized Cream Carrots</a></p><ul><li>Carrots (as many as you want to eat; Kristen uses 2 large)</li><li>Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)</li><li>Salt (to taste)</li></ul><p>"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.</p><p>The next questions we ask: what can be the carrots and what flavors can we add to our cream?"</p><p><i>Excerpted from  Alex Talbot and Aki Kamozawa's </i><a href="https://blog.ideasinfood.com/ideas_in_food/"><i>Ideas in Food</i></a>.</p><p><i>Lobby Time</i> Kevin MacLeod (incompetech.com)<br />Licensed under Creative Commons: By Attribution 3.0<br />http://creat