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

Ingredients:
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

Directions:
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.







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