ORANGE GLAZED CARROT RIBBONS
2 lbs large long carrots, peeled
2 cups orange juice
1½ tsp packed dark brown sugar
2 Tbs butter
2 tsp honey
¼ tsp balsamic vinegar
1. Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups of ribbons). Cook in a large saucepan of boiling salted water for 2 minutes. Drain and gently pat dry.
2. Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl.
3. Sprinkle with chives and serve.
*Step one may be done 6 hours ahead. Cover and chill.
Recipe Source: Bon Appetit
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