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Ingredients
| carrots: 2 lbs |
| chardonnay wine: 1 cup |
| honey: 1/2 cup |
| unsalted butter: 2 tsp |
| Kosher salt: 1 tsp |
| cinnamon stick: 2 |
| chives (chopped): 2 tsp |
Chardonnay glazed carrots
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
1. Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add verjus, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often, until carrots are tender and glaze thickens.
2. Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives. Makes 8 servings.