Chardonnay Glazed Carrots
By sweetypie
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 lb. assorted carrots
- 1 cup Chardonay verjus or 3/4 white grape juice + 1/4 cup white wine vinegar
- 1/2 cup honey
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1 cinnamon stick
- 2 bay leaves
- 2 tbsp sliced chives
Details
Servings 8
Preparation
Step 1
Peel large carrots and slice lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add verjus, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots, return to boiling. Reduce to medium. Cook uncovered, 25 mins, stirring often until carrots are tender and glaze thickens.
Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives.
You'll also love
- BAJA OMELET WITH AVOCADO- TOMATO... 0/5 (0 Votes)
- Crab Cakes with Key Lime Aioli 5/5 (1 Votes)
- Sweet Potatoes with Apples and... 0/5 (0 Votes)
- Fusilli with Fresh Spinach and... 0/5 (0 Votes)
- Dan Marino's Town Tavern Hot... 0/5 (0 Votes)
- Shortcut Carrot Cake 0/5 (0 Votes)
- Chardonnay-infused Feta Cheese 0/5 (0 Votes)
- Toasted Orzo Salad And Pear... 0/5 (0 Votes)
Review this recipe