Glazed carrots with grapes and walnuts

Yield: 6 servings

Measure Ingredient
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
3 tablespoons Sugar
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.


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.

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