| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Veg06 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Bunc carrots; peeled and sliced |
|
|
; 1/4 inch thick |
|
|
(approximately 6 cups) |
| 1/4 |
c |
Unsalted butter |
| 1 |
c |
Chicken stock; or water |
| 3 |
tb |
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)
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