Featured in the August 2016 edition of 'In The Loop Magazine
Ingredients:
- 10-12 large Carrots, cut diagonally, 1/2 inch thick (Halls Organic Farms has Rainbow Carrots at the local farmers market)
- 1/2 cup Chicken or Vegetable broth
- 1/4 stick unsalted Butter
- 2 tablespoons Honey
- 1 1/2 tablespoons fresh grated Ginger
- 3/4 cups seedless red Grapes, cut in half
- 3/4 cups roughly chopped Candied Walnuts ( Find recipe on DeliciouandSimple.net)
- Fresh ground Black Pepper, to taste
Directions:
- In a large saucepan on medium high heat combine broth.
- Reduce heat, add honey, ginger and carrots, cook until carrots are al dente and liquid is starting to reduce.
- Continue to cook on medium lo heat until carrots are soft ( do not overcook a make mushy)
- Taste to make sure carrots are sweet enough, if not drizzle a bit more honey add to carrots.
- If theres excessive liquid drain from carrots. Remove from heat.
- Place in serving bowl and Enjoy! Or in a oven safe dish to reheat and serve later.
- Before serving add grapes and Walnuts, toss gently.
- Serve hot or reheat uncovered for 10 minutes, 425' oven. Serves 6-8 people.