Prep 30 mins
Cook 0 mins
This recipe produces fabulous sweet & sour carrots. The molasses lends a real depth and complexity of flavour. Recipe is from Bon Appétit Magazine (December 2008). I think it would work really well with parsnips too.
- 6 tablespoons butter
- 3 lbs baby carrots (5-6 inches long) or 3 lbs medium carrots, peeled, trimmed (halved & cut into 5-inch pieces)
- 2 tablespoons light molasses, divided
- 1⁄2 teaspoon coarse kosher salt (or more)
- 6 tablespoons sherry wine vinegar or 6 tablespoons balsamic vinegar, divided
- 2 tablespoons chopped fresh Italian parsley, divided
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.