sherry simmered carrots

How To Make sherry simmered carrots

• 1

  To make mashed : 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.
• 2

  For whole petite carrots: 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.
• 3

  Meanwhile, add cornstarch and lemon zest to remaining 1/3 cup of cooking wine; stir well to dissolve cornstarch. 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card