Balsamic Carrots

You wouldn’t think 1 tablespoon vinegar would be enough to liven up a pound of carrots, but it is. Of course, you need to have good balsamic vinegar, and unfortunately it is a thing where the relationship between price and quality is absolute. Otherwise, it’s all my favourite stuff – easy, and pretty quick, with delightful results. I would recommend these particularly to be served with beef.

4 to 6 servings45 minutes – 15 minutes prep time
Balsamic Carrots
450 grams (1 pound) carrots1 large shallot
1/3 cup water1 tablespoon unsalted butter1 tablespoon balsamic vinegar1/2 teaspoon sugar1/2 teaspoon rubbed oregano 1 bay leaf
1/4 teaspoon saltfreshly ground black pepper to taste
1 tablespoon unsalted butter
Wash, trim, and peel the carrots, and slice them into bite-sized pieces. Peel and chop the shallot finely. Put them into a saucepan with all the remaining ingredients except the second tablespoon of butter. Cover with a lid and bring to a boil; boil for 5 minutes. Remove the lid, give them a stir, and reduce the heat to steady simmer. Let them cook, uncovered and stirring occasionally, for a further 20 to 25 minutes until the liquid is reduced to a sauce and the carrots are tender. Add a little more water if necessary to get them to the correct stage. 
When they are done to your liking and the sauce has thickened – but not gotten thick enough to scorch – add the remaining butter and let it melt through the carrots. Transfer them to a dish and serve at once. 

Last year at this time I made Banana Oat-Bran Muffins.

* Originally published here

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