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Friday, June 22, 2007

Vanilla Glazed Carrots

I found this package of Earth Exotics Petite Carottes Epluchees (peeled baby carrots) and they had a recipe for Vanilla Glazed Carrots on the package. I was intrigued with the recipe and decided that they would go on the dinner table that night. The recipe calls for a pinch of salt and no pepper, but it needed more salt and definitely needed pepper. It also called for a vanilla bean or 1/4 tsp of vanilla. I opted for the vanilla because I did not want to waste a bean on an untried recipe. The carrots turned out well and I will post the recipe as printed on the package.
Vanilla Glazed Carrots
1 pkg. (8 oz) baby Carrots
1 1/2 Tbsp. honey
1/3 vanilla bean or 1/4 tsp. vanilla extract
1 Tbsp. butter
1/4 tsp. white wine vinegar
pinch of salt
Combine all ingredients in a large saute pan. The carrots should form a single layer in the pan. Bring the carrots to a simmer on medium-high heat. reduce the liquid until the pan is just about dry. The carrots should be cooked through, shiny and delicious.

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