Glazed Carrots With Vanilla And Brown Sugar

Recipe Ingredients

1		Onion - cut small dice (small)
6		Carrots - peeled, and (medium)
		Cut into 3/4" pieces
3 tablespoons	45ml	Unsalted butter
2 cups	474ml	Dry white wine
2 tablespoons	30ml	Vanilla extract
2 tablespoons	30ml	Light brown sugar
2 tablespoons	30ml	Vanilla Vinegar (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large, heavy-bottomed saute pan, saute the onion and carrots in the butter over high heat for 3 minutes, stirring constantly. Add the wine and bring to a boil over high heat. Reduce the heat to moderately-low and cook for 20 minutes or until the carrots are tender and the wine has evaporated. Add the vanilla extract, brown sugar, and vanilla vinegar. Cook over moderate heat for 3 to 4 minutes or until the carrots are coated with a medium-brown glaze. Season with salt and pepper and serve immediately.

This recipe yields 4 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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