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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Served with Beef Tenderloin with Red Wine Reduction. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136. Read more: /recipe/beef-tenderloin-with-red-wine-reduction-464357#ixzz1YHRH6o1H Ingredients:
5 carrots, peeled and sliced on the diagonal |
2 tablespoons unsalted butter |
1 vanilla bean, cut in half lengthwise |
4 teaspoons sugar |
sea salt and pepper |
Directions:
1. Saute all ingredients, except salt and pepper, in sauce pan over medium heat until glazed and fork tender.
2. Remove vanilla bean.
3. Season with salt and pepper.
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