Market Recipe: Hibiscus Glazed Carrots by Joi Chevalier

Hibiscus Glazed Carrots by Joi Chevalier of The Cook’s Nook

A holiday take on Carrots Vichy, a French dish from the region.  Colorful side dish that is quick and easy to put together – if you don’t have hibiscus concentrate, can be done in the original way with orange juice concentrate. Can also be made with parsnips. Cook the carrots on high heat until they are as tender as you like – cutting thin and uniform is key!

2 cups carrots or 2 cups parsnips, peeled and sliced on the bias, ¼ in thickness
1 cup boiling water
3 tablespoons butter
1 teaspoon salt
2 teaspoon hibiscus juice or ½ teaspoon hibiscus syrup concentrate
2 oz chopped parsley

Place all ingredients in saucepan except the hibiscus liquid and parsley. Cook the carrots over medium heat until the water evaporates. Permit them to brown in the butter. Add the hibiscus and stir, letting it glaze onto the carrots. Serve them sprinkled with either chopped chives or parsley.


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