Glazed Carrots With Grapes And Walnuts

[Guest guest]

This recipe calls for ch***** stock but says water works too. I haven't made

it, but I bet it's good. Anybody have any GREAT recipes for carrots made

wonderful??? It would sure help those of us who aren't so hot for plain old

cooked carrots. ) PS: You folks on TNT prolly got this from me awhile back.

I might have sent it to MC-Recipe, too. As usual, I'm in a fog about where I

sent what. <slapping myself>

 

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

Glazed Carrots With Grapes And Walnuts

 

Recipe By : Casual Occasions Cookbook (Weldon Owen)

Serving Size : 6 Preparation Time :

Categories : Carrots Cookbook

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large bunch carrots -- peeled and sliced

-- 1/4 inch thick

(approximately 6 cups)

1/4 cup unsalted butter

1 cup chicken stock -- or water

3 tablespoons sugar

1 cup seedless red grapes -- cut in half

1/2 cup chopped walnuts

salt and freshly ground pepper

 

In a wide saute pan over high heat, combine the carrots, butter, stock or

water, and sugar. Bring to a boil, then reduce the heat to medium low.

Simmer, uncovered, until the carrots are tender and the pan juices are reduced

to a syrupy glaze, approximately 8 to 10 minutes.

 

Stir in the grapes and walnuts and season to taste with salt and freshly ground

pepper Serve immediately.

 

SERVES: 6 TO 8

 

Notes: The carrots and the grapes can be prepared for cooking up to 8 hours in

advance.

 

Source: Casual Occasions Cookbook (Weldon Owen); reprinted in Home Cooking with

Amy Coleman. (Coleman has a cooking show on public broadcasting and the book

is based on her show.) >From the cookbook collection of Brenda Adams

<adamsfmle, posted TNT 11/98 and Veg-Recipes 4/99.

 

 

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