Pomegranate Balsamic Glazed Carrots
INGREDIENTS:
PREPARATION:
1. Put a good amount of olive oil in a pan at medium heat and fry carrots until browned.
2. Mix white wine, L'arte Pomegranate White Balsamic and a little brown sugar together and set aside
3. After carrots are browned, put some chicken stock in the pan and cover, allowing to lightly simmer.
4. Once stock has been absorbed, uncover and put pomegranate mix in the pan with a bit of smoked pimenton (or cayenne).
5. If carrots are cooking faster then the sauce is reducing, remove carrots from the pan to further reduce the sauce.
6. Mix both together to serve in the pan, making sure they are up to temp, top with a splash of L'arte Pomegranate White Balsamic.
- 6-8 large carrots, peeled and cut into large matchstick pieces
- 1/8 cup of L'arte Olive Oil
- 1/4 cup White wine
- 1/4 cup L'arte Pomegranate White Balsamic
- 2 tsp Brown sugar
- 1/8 - 1/4 cup Chicken stock
- 1 tsp smoked pimenton or cayenne
PREPARATION:
1. Put a good amount of olive oil in a pan at medium heat and fry carrots until browned.
2. Mix white wine, L'arte Pomegranate White Balsamic and a little brown sugar together and set aside
3. After carrots are browned, put some chicken stock in the pan and cover, allowing to lightly simmer.
4. Once stock has been absorbed, uncover and put pomegranate mix in the pan with a bit of smoked pimenton (or cayenne).
5. If carrots are cooking faster then the sauce is reducing, remove carrots from the pan to further reduce the sauce.
6. Mix both together to serve in the pan, making sure they are up to temp, top with a splash of L'arte Pomegranate White Balsamic.