Cider-Glazed Carrots

By west757

Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots.

Notes: Use a bag of "baby" carrots if you are pressed for time. Splash the vinegar on at the last minute to brighten the flavor. Can add some chives or parsley for color before serving.

Author Notes: Carrots can be cut 1 day ahead of cooking and chilled in a sealed bag. · Carrots can be cooked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat, covered, in a heavy saucepan over low heat or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.

Ingredients

• 2 pounds medium carrots (about 12), peeled
• 1 cup unfiltered apple cider
• 1/2 cup water
• 2 tablespoons unsalted butter, cut into bits
• 1 tablespoon cider vinegar, or to taste

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.

Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.

Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.