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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Cider vinegar gives these carrots the flavor of an apple cider reduction, but in a fraction of the time. To get a head start, boil the carrots a day ahead. Refrigerate them in a zip-top plastic bag, then sauté just before serving. Ingredients:
9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds) |
1/4 cup packed brown sugar |
2 tablespoons butter |
2 tablespoons cider vinegar |
1/2 teaspoon dry mustard |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon celery seeds |
1 tablespoon chopped fresh parsley |
Directions:
1. Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.
2. Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.
3. Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.
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