Ingredients:
2 tbsp olive oil
1 lb carrots, peeled and cut on the bias (that means slanted)
1/4 tsp. thyme
3 tsp. pure vanilla extract
1/4 tsp chili powder
1/2 c. no pulp orange juice
1/2 c. chicken stock (I use bouillon granules to 1 c. boiling water)
1/2 c. heavy cream (see below on substitute for this.)
2 tbsp butter, diced
3 green onion stalks, greens only, thinly sliced on the bias
1/2 tbsp parsley (fresh or dried)
Put olive oil in pan and heat on high for a few minutes, add carrots, thyme, vanilla, and chili powder. Salt to taste. Braise in pan for 5 minutes or until carrots become just slightly tender. Stir frequently.
Add orange juice, stock, and heavy cream. Bring to a boil for 12-15 minutes. This will cause the liquid to reduce into a syrup like consistency. Turn heat down to simmer and let cook until carrots are fork tender.
Remove from heat and add butter, green onion and parsley. Stir until butter is melted. Let cool for 5 minutes to allow the liquid-syrup to thicken more.
To make your own heavy cream:
2/3 c. whole milk
1/3 c. unsalted butter
Stir in pot over medium low heat until butter is melted. Add to dish.
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| I didn't have a solid pound of carrots, to make up for this I added some frozen. This did not affect the taste. |
