After we discovered, and began making, raspberry vinegar, we tried it in everything! This recipe is one we have come back to time after time. The sweet-tart finish on the carrots makes a good side dish for grilled meats.
2 tablespoons butter
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 pound carrots, julienne or diagonally sliced
1/2 cup chicken stock
1 tablespoon sugar
1/2 teaspoon salt
2-3 tablespoons Raspberry Vinegar *
1 teaspoon cornstarch dissolved in 2 teaspoons cold water
2 tablespoons minced fresh parsley or chives {for garnish}
Melt the butter in a non-corrosive saucepan. Add the onion and garlic, and cook until soft but not brown. Add the carrots and toss to coat. Add the stock, cover, and cook 10-15 minutes until the carrots are tender but crisp. Add the sugar, salt, and raspberry vinegar {amount dependent on vinegar's strength and fruitiness}. Cook 2-3 minutes. Add the dissolved cornstarch and cook until the vegetables are glazed. Garnish with the parsley or chives.
Serves 4.
* RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
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