VEG: Baby Carrots with Port Wine Glaze
Source of Recipe
"Ready and Waiting", by Rick Rodgers
1 pound baby carrots -- peeled
1/4 cup double-strength beef broth
-- (homemade or canned)
1/4 cup tawny or vintage port wine
1 tablespoon unsalted butter
1 tablespoon light brown sugar
1/8 teaspoon black pepper -- freshly ground
1 tablespoon cornstarch-- dissolve in
-- 1 tablespoon cold water
In a 3 1/2 quart slow cooker, combine the carrots, beef broth, port wine, butter, brown sugar, and pepper. Cover and slow-cook stirring occasionally, until the carrots are tender, 4 1/2 to 6 hours on low (200 degrees F.) (The exact timing will depend on the thickness of the carrots.)
Turn the heat to high (300 degrees F.) and stir in the cornstarch mixture. Cook, uncovered, until the glaze has thickened, about 5 minutes. Stir to coat the carrots with the glaze.
Transfer the carrots to a warmed serving dish and serve immediately.
Makes 4 servings
Source: "Ready and Waiting", by Rick Rodgers
Categories: Crockpot, Vegetables
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