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Caramelized Carrots

Source: Cooking.com
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Active Time:  30 Minutes
Total Time:  40 Minutes
  Serves 6
Caramelized carrots have a sweetness that pairs well with braised meat such as brisket, lamb shanks and short ribs. You can substitute 1 piece peeled fresh ginger, about the size of a walnut, for the tarragon if you prefer.
RECIPE INGREDIENTS
1 1/2 cups chicken broth
3/4 cup dry white wine or vermouth
2 teaspoons turbinado sugar
1 fresh tarragon sprig
1/4 teaspoon fine sea salt
Pinch of freshly ground white pepper
2 pounds young carrots, peeled, cut diagonally into 1/2-inch wedges
20 garlic cloves, peeled, halved lengthwise
2 tablespoons olive oil
1 tablespoon finely chopped fresh parsley
DIRECTIONS
Combine broth, wine, sugar, tarragon, salt and pepper in heavy large saute pan. Stir over low heat until sugar has dissolved, about 1 minute. Add carrots and garlic. Increase heat and bring liquid to a boil. Reduce heat to low. Cover and cook until carrots are crisp-tender, about 10 minutes.


Uncover and simmer until all liquid has evaporated, shaking pan occasionally, about 15 minutes. Add olive oil. Continue cooking until carrots and garlic are tender on inside, but crisp and golden on outside, turning each once with spatula, about 7 minutes (avoid crushing carrots and garlic while turning). Remove tarragon.


Transfer carrot mixture to bowl. Garnish with parsley and serve immediately.


Recipe created exclusively for Cooking.com by Brigit L. Binns.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 145
Sodium: 195mg
Fiber: 3g
Carbohydrates, Total: 17g
Protein: 3g
% Cal. from Fat: 31%
Fat. Total: 5g
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