Glazed Carrot Recipe
This simple glazed carrot recipe is the perfect way to cook young baby carrots.The flavor is enhanced by the subtle combination of balsamic vinegar and honey which not only glazes the dish, but also gives a slight "sweet and sour" twist to it.
If baby carrots are not available, regular sized carrots can be used instead. Just peel and cut them into 1/2 inch slices.
TIP
For the very best results, this glazed carrot recipe calls for balsamic vinegar. This exquisite Italian vinegar is made from white Trebbiano grape juice where it gets its dark color and pungent sweetness. It is slowly aged in barrels of various woods and in graduating sizes - over a period of years. However, if you are not able to obtain balsamic, then use another mature, mild vinegar such as a red wine vinegar or red fruit vinegar.
Baby Carrots Glazed with
Balsamic Vinegar and Honey
INGREDIENTS
SERVES 8
3oz (80g) unsalted butter
2lb (800g) baby carrots washed
2/3 cup (150ml) balsamic vinegar
2 tablespoon clear honey
salt and freshly milled black pepper
chopped fresh parsley or chives
METHOD
- Melt the butter in a heavy based saucepan over a medium heat. Add the carrots and sauté for 3 to 4 minutes. Cover with a lid and cook stirring occasionally until al dente (tender-crisp when tested with the point of a sharp knife).
- Stir in the balsamic vinegar and honey. Continue to cook uncovered turning frequently until the carrots are tender and glazed.
- Season with salt and freshly milled black pepper. Pile the carrots into a warmed serving dish and sprinkle generously with the chopped fresh parsley or chives.
This simple to prepare glazed carrot recipe is the perfect accompaniment for any dinner party as it literally takes only minutes to prepare..........
Gourmet Food.......the EASY way!
To return from this honey glazed carrot recipe to my
Main Recipe Collection
CLICK HERE
|
