Glazed carrots with grapes and walnuts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunc carrots; peeled and sliced |
| ; 1/4 inch thick | ||
| (approximately 6 cups) | ||
| ¼ | cup | Unsalted butter |
| 1 | cup | Chicken stock; or water |
| 3 | tablespoons | Sugar |
| 1 | cup | Seedless red grapes; cut in half |
| ½ | cup | Chopped walnuts |
| Salt and freshly ground pepper | ||
Directions
In a wide saute pan over high heat, combine the carrots, butter, stock or water, and sugar. Bring to a boil, then reduce the heat to medium low.
Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, approximately 8 to 10 minutes.
Stir in the grapes and walnuts and season to taste with salt and freshly ground pepper Serve immediately.
SERVES: 6 TO 8
Notes: The carrots and the grapes can be prepared for cooking up to 8 hours in advance.
Source: Casual Occasions Cookbook (Weldon Owen); reprinted in Home Cooking with Amy Coleman. (Coleman has a cooking show on public broadcasting and the book is based on her show.) Recipe by: Casual Occasions Cookbook (Weldon Owen) Converted by MM_Buster v2.0l.
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