FIRST KNOWN PRODUCER OF VINO COTTO IN THE U.S.
Added by MIF Side Dish
December 19, 2017
Recipe by Bruce Aidells
Photo by Noel Barnhurst
Melt butter in heavy large pot over medium heat. Add carrots and saute 5 minutes.
Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer.
Season to taste with salt and pepper.
Add chives and toss to blend.
Transfer to bowl and serve.
1/2 cup (1 stick) butter
3-1/2 pounds baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives
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