Monday, August 9, 2010

Cooked Carrots to remember

For an ordinary dinner, I wanted  to remind myself how to make these carrots that JW deemed "the best ones ever."

I adapted another recipe from Epicurious for Carrots Glazed with Balsamic Vinegar and Butter.  Here is what I did...

I blanched 4 small carrots from our CSA.  Then drained them and added 2T of  butter to the saute pan and melted it over medium heat for 5 minutes. Covered and cooked until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in 2T of light brown sugar and maybe 3T of balsamic vinegar. Cooked uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Seasoned with a dash of cumin, ginger, salt and pepper.

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