If you’ve ever made glazed carrots, you know you’ll need some liquid, a bit of fat and sugar. Well, the whey leftover from making ricotta is all of that. The whey plays nicely with any roasted vegetable, so feel free to substitute the carrots for parsnips, turnips and squash.
Ingredients
- 1 dozen carrots
- 2 cups whey
- fresh herbs such as thyme and rosemary
- salt and pepper to taste
Instructions
Wash and trim the carrots removing the tops, but keeping an inch or so of stem. No need to peel them.
Place the carrots in a single layer in a large pan. Add enough whey to come about 1/3 of the way up the carrots. Sprinkle with a pinch of salt. Place the pan over medium heat. Turn the carrots occasionally as the whey boils and evaporates.
Once the whey is all be evaporated, check that they are cooked by pushing a knife into one of the largest carrots. If the carrots are too firm on the inside, add a bit more whey. If they are cooked to your liking, continue cooking them until the whey thickens and starts to caramelize. Turn them a couple times through the caramelizing whey.
To serve, remove the glazed carrots from the pan and place on a serving platter. Sprinkle with a pinch of salt and pepper and garnish with fresh herbs.
