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VEGETABLE SIDE DISHES:
Orange- Glazed Carrot Ribbons
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Orange-Glazed Carrot Ribbons |
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Wonderful holiday
side dish...
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2
lbs |
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large, long carrots, peeled |
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2
cups |
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orange juice |
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1½
tsp |
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packed dark brown sugar |
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2
Tbs |
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(¼
stick) butter |
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2
tsp |
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honey |
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¼
tsp |
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balsamic vinegar |
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chopped chives for garnish |
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1 |
Run
vegetable peeler down length of carrots, shaving
off long ribbons (you will need about 8 cups of
ribbons). Cook in large saucepan of boiling
salted water for 2 minutes. Drain and gently pat
dry. (Can be made 6 hours ahead. Cover; chill). |
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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. Sprinkle with chives. |
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Servings: 4 |
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Recipe Source |
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Bon Appetit |
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