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    Copper Carrots-American


    Source of Recipe


    Paul Grimes

    Recipe Link: http://www.kitchendaily.com/recipe/copper-carrots-149910/#ixzz1cflA2P90

    List of Ingredients




    5 pounds carrots, sliced into 1/4-inch-thick rounds
    3 cups unsweetened tart cherry or pomegranate juice
    3 tablespoons brown sugar
    3 tablespoons tomato paste
    3 tablespoons extra virgin olive oil
    2 Turkish bay leaves
    1/2 teaspoon ground coriander
    2 teaspoons salt
    1 teaspoon pepper






    Recipe



    Simmer carrots, juice, brown sugar, tomato paste, oil, bay leaves, coriander, salt, and pepper in a large heavy pot, stirring occasionally, until carrots are crisp-tender, about 20 minutes.

    Strain, reserving liquid, (about 2 cups). Reduce liquid over high heat until it measures 1 cup and is slightly thickened.

    Return carrots to pot with liquid to reheat, stirring to coat carrots with reduced juices, then serve.

 

 

 

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