Chef Faye Levy
Glazed Carrot Coins with Cranberries Sephardic
Glazed Carrot Coins with Cranberries Sephardic
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
European
Servings
4 servings
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
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1 pound organic carrots, peeled and sliced about 1/4 inch thick
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1 cup water
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1 pinch salt
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1 tablespoon sugar
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1 tablespoon honey
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1/4 cup dried cranberries
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2 teaspoons vegetable oil
Directions
Combine the carrots, water, and salt in a medium saucepan. Bring to a boil and simmer uncovered 10 minutes over medium heat.
Add the sugar, honey, cranberries, and vegetable oil to the pan. Cook uncovered over medium-low heat, stirring occasionally, until carrots are very tender and the liquid is absorbed, about 10 minutes.
Watch so the mixture does not burn. Serve hot or at room temperature.
Filed in:
Carrots,
Chef Faye Levy,
Dried Cranberries,
Glazed Carrot Coins with Cranberries Sephardic,
Honey,
Organic Carrots,
Side Dish
