Carrots And Green Onions In Balsamic Vinegar

Recipe Ingredients

1/4 cup	59ml	Dry sherry or defatted stock
1/2 cup	31g / 1.1oz	Green onions - chopped
2 cups	220g / 7.8oz	Carrots - thinly sliced (large)
3 tablespoons	45ml	Balsamic vinegar
1 teaspoon	5ml	Honey
		Minced chives - for garnish

Recipe Instructions

Heat sherry in heavy 10-inch skillet over medium-high heat until small bubbles appear. Add green onions and carrots and cook, stirring, until liquid evaporates, about 5-minutes. Add vinegar and honey. Reduce heat to low. Cover and cook 3-5 minutes or until carrots are tender, watching carefully to avoid scortching. Transfer to serving bowl. Garnish with chives. Yield: 2-3 servings.

NOTES : This simple saute of carrots and green onions is an excellent side dish for grilled foods.

Source:
Mary Carroll

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