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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Everyday Food, Nov 2008, page 46
Servings: 6
1 tablespoon vegetable oil
2 pounds carrots, cut into 1 inch lengths, halved if thick
1 cup chicken broth or water
½ cup honey
2 tablespoon red wine vinegar
salt and pepper
2 tablespoon butter
In a large skillet, heat oil over medium high. Add carrots and cook, stirring once,until beginning to brown, 2 minutes. Add broth, honey and vinegar and season with salt and pepper. Bring to a boil and reduct to a simmer, cover, and cook until crisp tender, 10 minutes. Uncover and cook over medium high until carrots are tender and liquid is syrupy, 7 to 9 minutes more — there should be only a small amount of liquid remaining. Remove skillet from heat, add butter, and swirl skillet until melted. Season with salt and pepper.