Pre-prep this dish?

12 years ago

I have a favorite glazed carrot recipe I've had for years. I'd like to cut the carrots and make the sauce a day ahead. Is this OK?

Here is the recipe. Cooking time sounds really long, but they always come out tender crisp. Mahybe it's the wine:

1 lb. carrots, jullienned
1/4 cup butter
1 cup wine
1 cup water
2 tbsp sugar
1 tsp. salt

Mix all together and simmer for about 40 minutes. Turn up heat if liquid still remains.

These are delish! I always get compliments.

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Comments (6)

cloudy_christine
12 years ago
I would do the whole thing a day ahead.
ruthanna_gw
12 years ago
Ditto what cloudy_christine's reply. I would also believe it would reheat easily in a covered dish in the microwave.
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Georgysmom
12 years ago
If it were me, I would cook it 30 minutes and do the last 10 just before serving.
annie1992
12 years ago
I think I'd also just prepare the dish completely the day before and then reheat it before serving. Carrots seem to stand up to reheating well, as long as you are careful not to overcook them while you are heating them.

Annie
John Liu
12 years ago
Agree, you can do it the previous day (or earlier). Stop cooking when the dish is still rather "wet", so that it won't be a bit too dry when reheated. I would also be ready to freshen up the flavor after reheating, with a very light sprinkle of sugar and a splash of melted butter.
sleevendog (5a NY 6aNYC NL CA)
12 years ago
Not familiar with the dish but do-ahead carrots can get a bit 'dank and squirrely'.
(not sure what that means, just made it up). Delicious the next day but leftover-ish.
If it is usually a great 'hit' with family and friends prepared fresh, it may not be the same prepared ahead. Probably depending on what you mean by julienned. Once a carrot is cut, like most veggies, breaking the cell walls, they start to change. When i do-ahead slicing for Pho, a brothy miso soup, the julienned carrots and celery are put in an ice water bath, drained, then into a zip-lock with a paper towel. Night before or the morning of.
It is the wine that concerns me, in the sauce. That combination changes so much when all those things combined has time on heat.
Seems you need to cut down the prep time by making a 'kit'. Prep ahead the carrots. portion the water, butter, sugar, salt in a lidded jar all ready to go in the fridge. Dump in your saucepan with the wine and carrots at the appropriate time before your meal?

Sort of what we all do for big family holiday meals. I have to do-ahead lots of things in 'kits'.
All slicing and chopping way ahead and bagged. Gatherings get chatty and someone is always visiting the kitchen, usually someone that does not have a clue about cooking, standing with a glass of wine right in the middle of the 'triangle'. Usually leaning against the sink.

I have to prep ahead daily or we don't eat healthy. Prep on Sundays for work week meals.
By wednesday i'm doing some quick prep or thawing an easy soup meal. Thawing a beef stew for tonight...the 'fresh' prepped ahead is a salad and a dressing made last night...
Last night was a lovely Thai sesame peanut chicken over soba noodles. Made the sauce and toasted the nuts tues night all ready to go. (the chicken was a cooked leftover) DH made the noodles sunday...

Pre-prep this dish?

Comments (6)

cloudy_christine

ruthanna_gw

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sleevendog (5a NY 6aNYC NL CA)

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