Monday, January 16, 2012

Glazed Carrots

This was a side dish I prepared for our good friends and traveling buddies.  We were invited to spend a lovely evening at at their home Saturday.  I've always been taught to never arrive without a bottle of wine or at least to make a contribution to the meal.  It was suggested I bring something to go with steak.  What goes well with steak without being filling or fattening? I steered away from potatoes or orzo and decided on a new recipe for glazed carrots, hoping it would turn out.  (not a good time to experiment, but these friends are like family and you can test recipes on family, right?)

The inspiration came from Williams Sonoma and it's a side dish I'll make again.  I followed the recipe to the letter which is pretty hard for me to do.  I like to "shake it up" most of the time.  Carrots are difficult to mess up and these were no exception.  Simple and delicious with just enough flavor so as not to distract from their scrumptious barbecued steaks.  Yum...Thanks P & C for a nice time with friends!


4 Tbsp unsalted butter (1/2 stick)

about 2 lbs of carrots, sliced into "sticks"  You could probably use baby carrots, too.

salt and pepper to taste

1/4 cup Madeira wine (or dry sherry)

1 cup low sodium chicken broth

2 Tbsp sugar

2 Tbsp fresh parsley, chopped

In a large pan over medium heat, melt the butter.  Add the carrots, coating well with the butter.  Sprinkle with salt and pepper and the Madeira wine and broth.  Increase the heat to med-high and bring to a simmer.  Loosely cover the pan and simmer until the carrots are tender.  About 8 minutes.

Uncover the pan, add the sugar and continue to stir, occasionally, until the liquid evaporates and the carrots are glazed.  About 6-7 minutes more.  Place in a baking/serving dish and either serve immediately with parsley topping or transport them, covered.  Microwave at your destination for 3 minutes until warmed through.

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