Sherry Simmered Carrots
The buttery sugar and wine with the lemon zest and Dijon mustard make this recipe a memorable side dish every time.
This recipe is from Holland House , but tweaked by me.
- 2 stick
- 2 Tbsp
- packed brown sugar
- 5 c
- mini or petite-cut carrots
- 1 tsp
- dried sage
- 1 1/3 c
- sherry cooking wine or marsala cooking wine
- 2 tsp
- zest of one lemon
- 1 tsp
- dijon mustard
- toasted pecans
Cook carrots in medium saucepan with water to cover 1 inch above carrots. Cook until very soft.
While carrots are cooking make the sauce.
In a small saucepan, melt butter with sugar and sage and cook until foamy, about 2 minutes. Add 1 cup of the wine; bring to a boil.
Add cornstarch and lemon zest to remaining 1/3 cup of cooking wine; stir well to dissolve cornstarch. Cook 1 or 2 minutes longer or until sauce has thickened slightly.Remove from heat and stir in mustard.
When carrots are very done, mash with potato masher or put in a ricer in a medium bowl Add sherry-cornstarch mixture to mashed carrots; stir well to blend. Put into beautiful serving dish and garnish top with pecans and lemon zest.
In a 12 inch skillet, melt butter with sugar and sage. Cook over medium heat until foamy, about 2 minutes. Increase heat and stir in carrots. Add 1 cup of the wine and bring to a boil. Cover, slightly reduce heat and boil 8 minutes.
When carrots have cooked, add sherry-cornstarch mixture.
Stir constantly and cook 1-2 minutes or until sauce has thickened slightly. Remove from heat and stir in Dijon mustard. Garnish with pecans and zest.