How was everyone's Memorial Day weekend?
We ended up having a pretty decent cookout – the forecast called for rain, but it stayed away and we enjoyed sunshine and great grilled food! It was a nice way to kick off our grilling season.
I hardly ever put up any side dishes here on the blog so I thought I'd throw an easy one out there. I know a lot of you may be growing carrots in your gardens this year, so this is a great side to use those babies up!
1 bunch of carrots, sliced on the bias (about 2 cups)
1 cup veal or chicken stock
1-2 tablespoons sugar or honey
3 tablespoons unsalted butter
salt and pepper, to taste
1-2 tablespoons chopped chives
In a medium saute pan, melt the butter under medium high heat. Add the carrots, stock (I used veal because we were serving these carrots with some grilled steak), and sugar/honey.
Cook under medium heat until the stock is reduced and syrupy, stirring occasionally. You basically just want a “glaze” of stock to be left. Season with salt and pepper to taste. Garnish with chopped chives or other fresh herbs.
And voila, a side dish that takes longer to prep than cook!
What's your favorite way to prepare carrots?
Hope you guys have a great rest of the week!