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!

Schnitzel and the Trout 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.


A Sunflower Life 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 Hartzler 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 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 Shahrabani said...

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

Diane said...

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

Tanna said...


Unknown 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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