Food recipes
Carrot Wedges Glazed in Cider
Carrot Wedges Glazed in Cider Ingredients: carrots, raw apples, raw, with skin butter, without salt salt, table Directions: Cutting the carrots into 2 inch long wedges, rather than penny style or thin julienne seems t...
Carrot Wedges Glazed in Cider
Ingredients:
carrots, raw
apples, raw, with skin
butter, without salt
salt, table
Directions:
Cutting the carrots into 2 inch long wedges, rather than penny style or thin julienne seems to make this work better.
Put into a sauce pan the carrots and the cider.
Use medium heat to get the cider to boil.
Once it's hot, put in a 1/2 tablespoon of butter, mixing it in with the carrots and cider.
Season with the salt.
Work toward boiling off the cider.
Once the cider is significantly reduced, put in the remaining 1/2 tablespoon of butter and saute the carrots.
Try to get the carrots slightly browned, which will happen as they cook in the butter.
Season with additional salt if needed, or add color with fresh parsley flakes and serve.
Ingredients:
carrots, raw
apples, raw, with skin
butter, without salt
salt, table
Directions:
Cutting the carrots into 2 inch long wedges, rather than penny style or thin julienne seems to make this work better.
Put into a sauce pan the carrots and the cider.
Use medium heat to get the cider to boil.
Once it's hot, put in a 1/2 tablespoon of butter, mixing it in with the carrots and cider.
Season with the salt.
Work toward boiling off the cider.
Once the cider is significantly reduced, put in the remaining 1/2 tablespoon of butter and saute the carrots.
Try to get the carrots slightly browned, which will happen as they cook in the butter.
Season with additional salt if needed, or add color with fresh parsley flakes and serve.