Tuesday, March 3, 2009

Balsamic Glazed Carrots

So do you like carrots? I like carrots. And for so long I would prepare them plain, maybe a little sugar to bring out flavor and that was it. But over the years as I figured out how to cook a bit here's how I enjoy my carrots now. With Balsamic Vinegar.

Do you use Balsamic Vinegar often? What is Balsamic Vinegar. According to About.com:

Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar "mother," and begins the aging process. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor.

Some balsamic vinegars have been aged for over 100 years. It is this aging process that makes true balsamic vinegar from Modena in Northern Italy so expensive.

Delicious side-dish, give it a try.

Ingredients and Method:

3 - 4 large carrots
4 tablespoons butter
approximately 1 cup of water
1/3 cup brown sugar
1/3 cup balsamic vinegar
chopped chives for garnish

Peel and cut of the end of each carrot. Slice lengthwise in half. Take each piece and cut in half lengthwise again. Then rotate and cut carrots into 2 inch lengths.

Place in pan with water and butter and bring to a boil. Immediately turn to low heat and cover and cook for approximately 20 minutes until tender.

Remove cover, add sugar and vinegar and allow to simmer and reduce for about 10 minutes more.

Remove carrots, garnish with chopped chive and serve immediately.

Enjoy!

4 comments:

Sara said...

Yes. I do like carrots. I have made a similar dish without the vinegar. Will have to give this a try.

Peabody said...

What happened to the Chinese food post?

James said...

if you can afford to do this I would say you're either obscenely rich or using disappointing vinegar. If I were to make this (which I intend to, it looks wonderful) I would not add balsamic until the very last moment and toss the carrots with it, rather than destroying its subtleties by cooking it or discarding it any in uneaten sauce.

The Merlin Menu said...

For Peabody.....

What Chinese post are you referring to?