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extra-virgin olive oil unsalted butter baby carrots chicken stock very dry champagne light brown sugar lemon juice fresh dill lemon slices sprigs
Viewed: 28 - Published at: 6 years agoIngredients
- 2 tbsp. Extra virgin olive oil
- 2 tbsp. unsalted butter
- 2 lb. baby carrots
- 1/2 c. chicken stock
- 1 c. very dry champagne or apple cider
- 1 tbsp. light brown sugar
- 2 tbsp. fresh lemon juice
- 1 1/2 tbsp. fresh dill
- Several paper-thin lemon slices
- Dill sprigs
Method
- In a large skillet over medium-high heat, heat the olive oil and butter.
- Saute the carrots just until they begin to brown, about 7 to 9 minutes.
- Add the stock and the champagne or cider.
- Cover and cook over medium heat until the carrots are almost tender but still firm, about 4 minutes.
- Remove the cover, turn the heat to high, and cook until most of the liquid has evaporated, 3 to 5 minutes.
- Add the sugar and toss gently to coat the carrots and help the sugar dissolve.
- Remove from the heat.
- Add the lemon juice and minced dill and toss well.
- Garnish with lemon slices and dill sprigs and serve.
