How to make
Ingredients
2
Bunches carrots with tops1/4 cup (50 mL)
PC®Black Label Normandy Style Unsalted Cultured Butter2 tsp (10 mL)
Granulated sugar1/2 tsp (2 mL)
Kosher salt2 tsp (10 mL)
Fresh thyme leaves1/4 tsp (1 mL)
Freshly ground black pepper2 tbsp (25 mL)
PC®Black Label Aged Balsamic Vinegar of Modena
How to make
- Step 1
Trim carrot tops, leaving 1-inch (2.5 cm) green tops attached. Peel carrots. Cut one carrot in half on slight diagonal; cut thicker top-half of carrot in half lengthwise to make three equal size pieces. Repeat with remaining carrots.
- Step 2
In large frying pan, melt butter over medium-high heat. Stir in sugar, salt and 1 cup (250 mL) water. Add carrots in single layer; cover and cook for 5 minutes, turning to coat occasionally.
- Step 3
Stir in thyme and pepper. Cover and cook for 3 to 5 minutes or until carrots are tender-crisp. Uncover and cook for 3 to 5 minutes or until liquid has evaporated. Drizzle vinegar over top. Gently stir for 1 to 2 minutes or until carrots are glazed. Transfer to serving dish. Serve garnished with thyme sprigs, if desired.
