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Sherry Vinegar and Molasses Glazed Carrots
Sherry Vinegar and Molasses Glazed Carrots Ingredients: butter, without salt carrots, raw molasses salt, table vinegar, red wine parsley, fresh Directions: Melt butter in heavy extra-large skillet or pot over medium-h...
Sherry Vinegar and Molasses Glazed Carrots
Ingredients:
butter, without salt
carrots, raw
molasses
salt, table
vinegar, red wine
parsley, fresh
Directions:
Melt butter in heavy extra-large skillet or pot over medium-high heat.
Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; saute until carrots are coated with butter mixture, about 1 minute.
Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil.
Cover and boil 2 minutes.
Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes.
Stir in 1 tablespoon parsley.
Season carrots to taste with more coarse salt and generous amount of ground black pepper.
Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
Ingredients:
butter, without salt
carrots, raw
molasses
salt, table
vinegar, red wine
parsley, fresh
Directions:
Melt butter in heavy extra-large skillet or pot over medium-high heat.
Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; saute until carrots are coated with butter mixture, about 1 minute.
Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil.
Cover and boil 2 minutes.
Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes.
Stir in 1 tablespoon parsley.
Season carrots to taste with more coarse salt and generous amount of ground black pepper.
Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.