Bentoing: Honey and Brown Sugar Glazed Carrots

From the moment I read the honey glazed carrot recipe in Just Bento Cookbook I have been trying to master it. To be clear, as written the carrots are good and if everything goes well tasty, but more often than not I end up with mushy carrots that taste good. Anyone with children will tell you that texture is just as important as flavor. I mention children, not because texture isn’t important to adults, but adults are more forgiving. Our kids, admittedly us as well, want carrots with some crunch or snap.

I experimented with the recipe as written: removing more water, altering cooking times, and so on. Nothing generated consistent results. Back to the drawing board and today. Today, due to weather, has been a massive bentoing day. Before I sat down to write this I cleared off my cooking/prep/cooling space after 4 hours of bentoing and I have not started on the meats.

One of the primary cooking methods today has been blanching: boil something for a few minutes and then shock in cold water. There are several reasons why you might want to blanch something from retaining the color to prevent overcooking. I did not want mushy carrots. I wanted carrots with some snap. Blanching turned out to be the answer.

Honey and Brown Sugar Glazed Carrots

The measurements are approximations, as I was working with the last handful (not an exact measurement :)) of baby carrots.

  • 10 to 15 baby carrots, quartered
  • 3 tbsp honey
  • 1 tbsp brown sugar

Quarter baby carrots. Turn stove top onto high heat. Once a pot of water reaches a boil, add the carrots. Boil for 2 to 3 minutes. Remove from heat, pour water and carrots into a colander. Run cold water over the carrots until cool to touch. Let carrots drain. While carrots are draining, in the same pot (or different), put honey and brown sugar over medium heat. Stir to combine honey and brown sugar. When mixture starts boiling, add carrots. Stir until all carrots are coated. Pour contents of pot into storage container and cool.

A few extra steps than the recipe in Just Bento Cookbook, but the results are…well the kids like them. The adults do too. Now I need to get back into the kitchen, I have tomatoes and onions to dice for New Bride Chicken Curry and steak to cook for…well it’s steak what other reason is there? 🙂

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