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Glazed carrots with grapes & pecans Recipe

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This recipe for Glazed carrots with grapes & pecans, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Monday, January 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large bunch carrots, peeled and sliced about 1/4 in. thick (6 cups/1 1/2 lb.)
1/4 c. unsalted butter
1 c. chicken stock
3 T. sugar
1 c. seedless red grapes, cut in half
1/2 c. chopped pecans
salt and freshly ground pepper
sprinkling of fresh mint, chopped

Directions:
Directions:
In a wide sauté pan over high heat, combine the carrots, butter, stock, and sugar. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until the carrots are tender and the pan juices are ****reduced to a syrupy glaze, 8-10 minutes.

Stir in the grapes and walnuts and season to taste with salt and pepper. Add a sprinkling of chopped fresh mint as a garish. Serve immediately.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe turned me on to cooked carrots! It has been met with high praise by my parents and siblings as well. It is often requested as a side dish at our Christmas Seafood Fest.

 

 

 

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