Apple-Glazed Carrots
This is an excellent side dish for the upcoming holidays - and it's got a "lightness" to it - not one of those side dishes that will give you an over-stuffed feeling.
I don't just make this for the holiday - this is a keeper!
I hope you give it a try and let me know how your family likes it -
First - melt a couple tablespoons of butter in a heavier fry pan (I've used my electric skillet for this as well). Add about a pound of carrots, cleaned and sliced (I like to slice them on the diagonal using my "krinkly" cutter - those ridges in the slices make a difference - although I have never used frozen carrots slices you may be able to do it).
Saute until a very light golden brown - toss occasionally as they are cooking. They will be about crisp-tender at this point.
Add 1 cup of unsweetened apple juice to the pan with a light drizzle of honey (about a teaspoon) and allow to boil.
Reduce the heat to low and add about 2 tablespoons light brown sugar. Continue to stir, allowing the carrots to cook through until tender, you will have a fabulous glaze - in about 20 - 25 minutes.
Season with a bit of salt and pepper - and for presentation you can top with a light sprinkle of chives or green onion tops if you want.
At times I have boiled frozen peas and tossed in at the last minute. Give the dish that added color as well as a bit of sweetness from the sweet peas.
Goes well with any entree!
I hope you try it.
This is an excellent side dish for the upcoming holidays - and it's got a "lightness" to it - not one of those side dishes that will give you an over-stuffed feeling.
I don't just make this for the holiday - this is a keeper!
I hope you give it a try and let me know how your family likes it -
First - melt a couple tablespoons of butter in a heavier fry pan (I've used my electric skillet for this as well). Add about a pound of carrots, cleaned and sliced (I like to slice them on the diagonal using my "krinkly" cutter - those ridges in the slices make a difference - although I have never used frozen carrots slices you may be able to do it).
Saute until a very light golden brown - toss occasionally as they are cooking. They will be about crisp-tender at this point.
Add 1 cup of unsweetened apple juice to the pan with a light drizzle of honey (about a teaspoon) and allow to boil.
Reduce the heat to low and add about 2 tablespoons light brown sugar. Continue to stir, allowing the carrots to cook through until tender, you will have a fabulous glaze - in about 20 - 25 minutes.
Season with a bit of salt and pepper - and for presentation you can top with a light sprinkle of chives or green onion tops if you want.
At times I have boiled frozen peas and tossed in at the last minute. Give the dish that added color as well as a bit of sweetness from the sweet peas.
Goes well with any entree!
I hope you try it.
Aucun commentaire:
Enregistrer un commentaire