Carrots With Grape and Port Glaze |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 10 |
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My girlfriend brought this dish over as part of our progressive dinner. It was gorgeous & very tasty! If you cannot find carrots with leafy tops, small slender carrots without the tops will work nicely as well. From: Better Homes & Gardens, November 2004. Ingredients:
2 lbs carrots, small, whole with tops |
4 sprigs fresh rosemary, 4 6-inch sprigs |
salt, to taste |
2 tablespoons butter |
1/3 cup wild grape and port jelly, substitute noted |
Directions:
1. Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
2. Halve any thick carrots lengthwise.
3. Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
4. Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
5. Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
6. Add butter to the Dutch oven; heat just until butter melts.
7. Return carrots to dutch oven and toss to coat.
8. Arrange carrots on serving platter, top with some jelly.
9. NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.
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