Prep 10 mins
Cook 15 mins
A chef Michael Smith recipe from his show Chef at Home.Have not made this yet posting for safe keeping. Times are approximate
- 4 carrots, peeled and cut into 1 chunks
- 1 cup apple cider
- 1 tablespoon cinnamon
- 2 tablespoons butter
- sea salt
- fresh ground black pepper, to taste
- 1⁄2 cup raisins
- Place everything in a small saucepot with a tight-fitting lid and bring to a simmer. Cook just until the carrots are tender, about 15 minutes or so. Stir in the raisins just before serving.
Good recipe, nice change for carrots. I couldn't really taste the apple cider. I think water might do the trick if you don't have cider. I did add brown sugar after tasting it and wanting it to be a little sweeter. I microwaved for 5 minutes, stirred and microwaved it for 5 minutes more. Thanks for the keeper!
Here's a very nice way to jazz up the ol' carrot! I did take a liberty or two with the recipe though, in that I used baby carrots, soaked the raisins in apple cider beforehand, AND then mixed the finished dish with about 2 cups of freshly-make & still-warm, chunky applesauce ~ We loved it served that way! [Made & reviewed in Zaar Stars tag]
I may be a purist, because I didn't really like these carrots. My DS did like them though....although he refused to eat the raisins! So 4 stars for getting DS to eat cooked carrots....he only eats raw! I think there was too much cinnamon... would reduce it if I make these again. Thanks for posting a nice vegetable recipe! Made for Zaar Stars.