| 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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