Carrots And Green Onions In Balsamic Vinegar Recipe - Cooking Index
Carrots And Green Onions In Balsamic Vinegar Recipe - Cooking Index
| 1/4 cup | Dry sherry or defatted stock | |
| 1/2 cup | Green onions - chopped | |
| 2 cups | Carrots - thinly sliced (large) | |
| 3 tablespoons | Balsamic vinegar | |
| 1 teaspoon | Honey | |
| Minced chives - for garnish |
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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