| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Veg06 | 6 | Servings | |
INGREDIENTS
| 1 | Bunc carrots, peeled and | |
| sliced | ||
| 1/4 inch thick | ||
| approximately 6 cups | ||
| 1/4 | c | Unsalted butter |
| 1 | c | Chicken stock, or water |
| 3 | T | Sugar |
| 1 | c | Seedless red grapes, cut in |
| half | ||
| 1/2 | c | Chopped walnuts |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
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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