3 T unsalted butter (if you want this recipe to be parve substitute either 3 T parve margarine or 3 T canola oil)
3/4 cup thinly sliced shallots
1 t chili powder
1/4 t fresh ground black pepper
2 lbs carrots peeled and cut diagonally
1/3 cup pure maple syrup
1 cup dry red wine
2 t cider vinegar
2 T fresh dill

Heat butter (margarine or oil) in a 12 inch heavy skillet. Cook shallots until softened. About 4 minutes. Add chili powder and pepper and cook until chili powder is very fragrant. About 1 minute.

Add carrots, maple syrup and wine. Simmer covered stirring occasionally until carrots are tender. About 20 minutes. Add vinegar and boil uncovered until reduced to a glaze. Remove from heat and stir in dill.

This recipe appeared in the October 2006 issue of Gourmet magazine. I have eliminated the salt. 

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