sherry simmered carrots

★★★★★ 1
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

These are the best carrots ever. A great way to use sweet potatoes too! 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.

★★★★★ 1
serves 8-10 servings
prep time 15 Min
method Stove Top

Ingredients For sherry simmered carrots

  • 2 stick
    butter
  • 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
    cornstarch
  • zest of one lemon
  • 1 tsp
    dijon mustard
  • toasted pecans

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.
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