How to make
Ingredients
- 2Bunches carrots with tops
- 1/4 cup (50 mL)PC®Black Label Normandy Style Unsalted Cultured Butter
- 2 tsp (10 mL) Granulated sugar
- 1/2 tsp (2 mL)Kosher salt
- 2 tsp (10 mL)Fresh thyme leaves
- 1/4 tsp (1 mL)Freshly ground black pepper
- 2 tbsp (25 mL)PC®Black Label Aged Balsamic Vinegar of Modena
How to make
- Step 1Trim carrot tops, leaving 1-inch (2.5 cm) green tops attached. Peel carrots. Cut one carrot in half on slight diagonal; cut thicker top-half of carrot in half lengthwise to make three equal size pieces. Repeat with remaining carrots.
- Step 2In large frying pan, melt butter over medium-high heat. Stir in sugar, salt and 1 cup (250 mL) water. Add carrots in single layer; cover and cook for 5 minutes, turning to coat occasionally.
- Step 3Stir in thyme and pepper. Cover and cook for 3 to 5 minutes or until carrots are tender-crisp. Uncover and cook for 3 to 5 minutes or until liquid has evaporated. Drizzle vinegar over top. Gently stir for 1 to 2 minutes or until carrots are glazed. Transfer to serving dish. Serve garnished with thyme sprigs, if desired.
