Yield: 6 servings
|1 large||Bunc carrots; peeled and sliced|
|\N \N||; 1/4 inch thick|
|\N \N||(approximately 6 cups)|
|¼ cup||Unsalted butter|
|1 cup||Chicken stock; or water|
|1 cup||Seedless red grapes; cut in half|
|½ cup||Chopped walnuts|
|\N \N||Salt and freshly ground pepper|
In a wide saute pan over high heat, combine the carrots, butter, stock or water, and sugar. Bring to a boil, then reduce the heat to medium low.
Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, approximately 8 to 10 minutes.
Stir in the grapes and walnuts and season to taste with salt and freshly ground pepper Serve immediately.
SERVES: 6 TO 8
Notes: The carrots and the grapes can be prepared for cooking up to 8 hours in advance.
Source: Casual Occasions Cookbook (Weldon Owen); reprinted in Home Cooking with Amy Coleman. (Coleman has a cooking show on public broadcasting and the book is based on her show.) Recipe by: Casual Occasions Cookbook (Weldon Owen) Converted by MM_Buster v2.0l.