| RED WINE AND MAPLE GLAZED CARROTS
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. Top of page
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