0 recipes from contoocook and beyond


2 lbs. c arrots (2 lbs.) cut diagonally into l/4 ” pieces
l lb. small shallots (l2) peeled and trimmed keeping root ends intact
2 tbsp. butter cut into bits
l/4 sp. salt
l-l/2 cups water
l cup chicken broth
l/3 cup white Port
l/3 cup mild honey
2 tsp. chopped fresh dill
2 tsp. chopoped fresh chives
l/4 tsp. black pepper
spread carrots and shallots evenly in l2″ heavy skillet then dot with butter and sprinkle with salt. whisk together water, broth, Port, and honey and pour over veggies. Cover skillet with a lit and simmer over mod heat until vegies are tender when pierced with a paring knife about 20 mins. Transfer beggies with a slooted spoon to a bowl and boil liquid over mod high heat uncovered until syrupy and reduced to about 3 tbsps. about l5 mins. return veggies to skillet and gently stir to coat with glaze. sprinkle with dill and chives and pepper.
Serves 6 Gourmet Sept. 2003

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