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- Zest and juice of 1 orange
- 2 Tbsp. brown sugar
- 1 c. vegetable stock
- 1/2 c. dry white wine
- kosher salt
- Freshly ground dark pepper
- 1 1/2 lb. carrots, peeled and reduce into 1/2″ diagonal slices
- 2 Tbsp. butter
- 1/4 c. recent parsley
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- Step 1In substantial skillet over medium heat, combine 1 tablespoon orange zest and orange juice, brown sugar, stock, and wine, and season with salt and pepper. Combine with a spoon, add carrots, and lift to a boil. Simmer and cook dinner, covered, 5 minutes.
- Step 2Take away quilt and cook dinner unless liquid is decreased by half, 8 to 10 minutes extra. Add butter and continue simmering unless carrots are tender and sauce has grew to change into correct into a glaze.
- Step 3Garnish with parsley and support without prolong.
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