Wednesday, April 24, 2013

Glazed Carrot Coins with White Wine and Muscats

From the kitchen of One Perfect Bite...We had a rare, mid-week, steak supper last evening and to say it was well-received would be an understatement.The Silver Fox, who as you know is a committed carnivore, was in flatiron paradise and that gave me the opportunity to try several new side-dishes without there being too much complaint. The recipe I'm featuring today was among them and it really is a keeper. I found it while browsing through The Novice Chef,  a blog that is as delicious as the food it features.  The recipe is simple to prepare and it would make a wonderful addition to your holiday or hostess menus. There are no tricks to its preparation, though I did substitute a good French vermouth for the white wine, and used leeks instead on onions. Both changes were mandated by what I had on hand, not because I thought the recipe needed revision. The carrots would be wonderful made with a not too sweet Riesling or a Pinot Gris. I, unfortunately,  had neither in the house so I went with Julia Child's  tried and tested vermouth substitution.  Works every time!  I do hope you'll give these carrots a try. Here's how they're made.

Glazed Carrot Coins with White Wine and Muscats...from the kitchen of One Perfect Bite courtesy of the Novice Chef

2 tablespoons olive oil
1 cup white onion, chopped
2-1/2 (about 1 lb) cups sliced (and peeled) carrots
1 cup dry white wine
1/2 cup golden raisins
1 teaspoon herbs de provence
1 tablespoon light brown sugar
salt and pepper to taste

1)  Place olive oil in a large deep skillet set over medium heat. When it shimmers add onions and carrots and cook, stirring occasionally, until onions are translucent.  Add  wine, bring mixture to a boil, then turn down to a simmer, and cook, stirring occasionally, until  liquid has reduced by half. Add the raisins and simmer for about 5-10 more minutes until another 1/4th of  liquid has reduced (leaving some liquid as it makes a lovely sauce).
2) Stir in herbs de provence,  brown sugar, and salt and pepper and allow to cook for another minute or so. Remove from heat and serve immediately. Yield: 4 servings.

One Year Ago Today: Peanut Butter Bars

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Life's a shoe said...

wow this sounds delicious!

Claudia said...

We're retired carbs as a side for a while (too much winter comfort) and I am now serving two vegetables. This fits the bill! Love the simplicity and the flavorings., I always have vermouth in the house for just this thing.

Pam said...

They look great! My hubby's fave veggie is carrots, so I will be making this!

Susan said...

Love carrots and always wanting to try a new way.

From the Kitchen said...

You're back! I don't know if you changed anything but I completely shut down my computer and rebooted it. The problem may have been with me. In any case, I'm happy to be back in touch with this delicious recipe.


Linda A. Thompson-Ditch said...

My picky eater husband loved cooked carrots--on of the few vegetables he enjoys. I wonder what he would think of this recipe? I guess I'll just have to try it and find out!

Ginny said...

These look like a fancier version of what I make, yum.

Alessandra said...

Yep, like Claudia I have to cut a few carbs (just a few...) and carrot are great fillers!



I always have carrots in my fridge, always a staple when I go to the grocery store. I always use them for soups or stew or as a flavor enhancer when braising. What I love about this dish is that it takes the humble carrot to the fore. Love it!

Mr. & Mrs. P said...

This is a perfect side dish.. Looks beautiful!

Kim G. said...

These glazed carrots looks so great as a side dish!

Kat said...

I love carrots and this recipe looks great. Thanks for sharing. If you get a chance visit my blog. I am having a giveaway for my new cookie cookbook.

ahu said...

I love carrots. Never seen golden raisins used this way - looks delicious!

Food, Fun and Life in the Charente said...

I am always wondering what to do different with carrots. Thanks for this Diane

Tanna at The Brick Street Bungalow said...


Jenn said...

When I was a kid, I would not touch a cooked carrot. I didn't mind them raw, but my mom tended to over cook them and they would be mush. I just recently found my love for them. I think these will show their face at our table very soon!

Barbara said...

That's such a pretty dish, Mary. Spring-like, simple and carrots are one of my favorite veggies.

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