Monday, November 17, 2014


This recipe provides a different spin on what you may have used traditionally in salads or for snacks in the past, and works well as a side dish for Thanksgiving or other special events.

2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons of Unsalted Butter
2 Pounds of Carrots - peeled
1/2 Cup Chicken Stock
1 Cup Dry Champagne or Apple Cider
1 Tablespoon Light Brown Sugar
2 Tablespoons Fresh Lemon Juice, + several thin slices of Lemon for garnish
1 1/2 Tablespoons Minced Fresh Dill

In a large pan over medium-high heat, heat up the olive oil and butter, then add the carrots.  Saute until they just begin to turn brown - 7 to 9 minutes.  Add the stock, champagne or cider.  Cover and continue to cook over medium heat until the carrots are almost tender, but still firm - about 3 minutes.

Remove the cover, turn the heat to high until most of the liquid has evaporated - about 3-5 minutes. Add the sugar, and toss gently to coat the carrots and to help the sugar dissolve.  Add the lemon juice and minced dill, tossing well.  Garnish with lemon slices on the plate and you're all set.

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