Glazed Carrots with Cider

Glazed Carrots with Cider

This recipe from the “Encyclopedia of Vegetables and Vegetarian Cooking” was a sweet complement to the salmon posted in my last entry. The recipe wanted me to julienne the carrots, but I was feeling grate-ful (HAHAHA!) and decided to grate them instead. I decided to pair them with some yummy couscous made with boiling water and butter. I made this originally as a side dish for the salmon, but after eating this with the salmon and couscous I think this could just as well be a main course. Try it yourself and see!

Glazed Carrots with Cider
1 pound young carrots
1 oz. butter
1 tablespoon brown sugar
1/2 cup cider
4 tablespoons veggie stock or water
1 teaspoon French mustard
1 tablespoon finely chopped parsley

1. Wash and peel the carrots.
2. Grate the carrots using the largest board on the grater.
3. Melt the butter in a saucepan. Add the carrots and saute 4-5 minutes, stirring frequently.
4. Sprinkle over the sugar and cook, stirring for 1 minute or till the sugar has dissolved.
5. Add the cider and stock or water. Bring to a boil and stir in the French mustard.
6. Partially cover the pan and simmer for about 10-12 minutes till the carrots are just tender.
7. Remove the lid and continue cooking till the liquid has reduced to a thick sauce.
8. Remove the saucepan from the heat. Stir in the parsley and serve.

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