oftt

Pomegranate-Balsamic-Glazed Carrots

Print Email

Adapted from Fine Cooking

1/4 cup pure pomegranate juice
1 Tablespoon balsamic vinegar
2 teaspoons honey
2 Tablespoons butter, divided
2 Tablespoons extra-virgin olive oil
2 pounds carrots, trimmed, peeled and cut into sticks about 2" long and 3/8" wide
Kosher salt
1/3 cup chicken broth
1/8 teaspoon cayenne
2 Tablespoons lightly packed thinly sliced mint

Combine the juice, vinegar and honey in a liquid measuring cup and whisk.  Set aside.

In a 12-inch skillet (not nonstick), heat 1 Tablespoon butter with the olive oil over medium-high heat.  When the butter has melted, add the carrots and 1-1/2 teaspoons of salt, tossing well to coat.  Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes.  Using tongs, stir and flip carrots, leaving undisturbed for 2 minutes more to brown.  Continue to cook, occasionally stirring and flipping, until most of the carrots are a bit browned in places and starting to feel tender, an additional 3 to 5 minutes.  Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tablespoon of the broth has evaporated, about 2 minutes.  Uncover, reduce heat to medium low, and add the pomegranate mixture (re-whisk if necessary) and the cayenne.  Cook, stirring gently until the mixture reduces and becomes slightly glazed, about 1-2 minutes.  Take the pan off the heat and add the remaining 1 Tablespoon of butter.  Stir gently until until the butter has melted.  Season to taste with salt and stir in about 2/3 of the mint. 

Serve in a warm shallow bowl or platter.  Garnish with the remaining mint. 

 

- Recipe courtesy of Cathy Pollak

 

restaurant news

A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Read more...
The Malibu Fish Market
Los Angeles
by Anna Harari

malibuseafood.jpgMy mother used to tell me she would drive to Malibu several times a week.  She wouldn't stop there, just drive there and back.  To relax…to write in her head...to figure things out. She doesn't do...

Read more...
Letter from Palm Beach: Renato's
Florida
by Nancy Ellison

el_mirasol.jpgPalm Beach is different from other tidy resort cities that line the Florida Coast. While remarkably tidy, it is also both eccentric and pretty, and I do believe it has its own wacky, elegant soul.

... Read more...
Hunan by the Falls
Ohio
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Read more...