Thursday, October 21, 2010

Carrots in Apple Cider Glaze


My mother-in-law was here and was making her signature roast pork and linguisa for dinner.  Don't you just love relatives who show up and cook?

I was rooting around the fridge to see what I could add as a side.  There were those baby carrots that my daughter Lizzy likes and some leftover apple cider from a football tailgate.  Pork. Carrots. Cider.  Sounded like a good match to me!

I simmered the carrots in water until they were just tender.  In another saute pan, I put a little butter, apple cider, a shot of agave nectar, dried thyme, and salt and pepper and simmered it down until it was a glaze.  Then I mixed the carrots in the glaze.  That's it!

I don't have a recipe, but I wrote approximations below.  The recipe is scaleable. If you cook more carrots, just simmer down more apple cider.

Carrots in Apple Cider Glaze

1 1/2 cups baby carrots
2 tsp. butter
1/2 cup apple cider
1 tbs. agave nectar (or maple syrup or brown sugar)
Pinch of dried thyme
Kosher salt & freshly ground pepper

Fill a small pot with cold water and add carrots.  Bring to a simmer and cook until almost tender, about 8 minutes.  You'll know it's almost tender, when you stick a fork in a carrot and it gives way but doesn't break in 1/2.  Drain.

While the carrots are simmering, add rest of ingredients in a small saute pan and bring to a boil.  Simmer down until it's syrupy but still liquidy enough to coat the carrots.

Add drained carrots to the glaze and mix, cooking the carrots a minute in the glaze over medium heat.

Enjoy!

6 comments:

Vegolicious said...

Wow, your carrots look fabulous. I will have to try this.

I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

Medifast Coupon said...

Have never made with cider, have done carrots with maple syrup, nice variation, thanks.
And you shouldn't eat these little prepared carrots, they are full of toxic chemicals to keep them fresh, very unhealthy. They actually have bleach in the preserving process. Read up on them you will be shocked.

Debi (Table Talk) said...

I have a house full of carrot lovers, and now that the weather is cooler off a little, I like to roast them in the oven. Your glaze would be wonderful on them.

Aggie said...

Great side dish!

Culinary Cory said...

I'm a huge fan of stuff like this. So easy and tasty all at the same time.

amish baby cribs said...

This is a very nice side dish you have here! I am definitely going to try this one.