Sherry Vinegar And Molasses Glazed Carrots
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
61
Sourness
45
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
6 tbsps
Butter (3/4 stick)6 tbsps
Sherry Wine Vinegar (divided)Directions:
1
Melt butter in heavy extra-large skillet or pot over medium-high heat
2
Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute
3
Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil
4
Cover and boil 2 minutes
5
Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes
6
DO AHEAD: Can be made 4 hours ahead
7
Let stand at room temperature
8
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes
9
Stir in 1 tablespoon parsley
10
Season carrots to taste with more coarse salt and generous amount of ground black pepper
11
Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve
12
Melt butter in heavy extra-large skillet or pot over medium-high heat
13
Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute
14
Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil
15
Cover and boil 2 minutes
16
Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes
17
DO AHEAD: Can be made 4 hours ahead
18
Let stand at room temperature
19
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes
20
Stir in 1 tablespoon parsley
21
Season carrots to taste with more coarse salt and generous amount of ground black pepper
22
Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve