donderdag 25 december 2008

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper


2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper

Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer carrots to bowl of ice water using slotted spoon.
Return water to boil.
Add sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water.
Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet.
Stir until sugar dissolves.
Boil until reduced by half, about 7 minutes.
Can be prepared 6 hours ahead; return to boil before continuing.
Add carrots.
Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper.
Cook until heated through, stirring occasionally, about 4 minutes.

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