Food


carrotsglazed

This fast stovetop recipe from Martha Stewart is a great way to make use of carrots that are just starting to get a little soft. I subbed in agave for honey, which was also delicious. Sauté 1-inch lengths of carrots for a couple of minutes in a bit of oil. Resist the urge to stir too much so that they brown. Throw in broth (1/2 cup to a cup) so that carrots are almost covered, and a big squeeze of honey  (2 TSP) or agave and a splash of vinegar (the recipe calls for red wine, I used champagne vinegar), salt, pepper. Bring to a boil, reduce to s simmer until cooked through, about 10 minutes, but still firm.

 

You Might Also Like


Robin Tesoro
Do As The French Do
Coconut Snowball Cookies

Comments (0)

+ ADD YOURS

Leave a Reply

Yor email address will not be published.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Tags
Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.