I got this recipe from Jacques Pepin. My wife and I decided it would be a great holiday side. Thought you all might enjoy it, too
Ingredients
1 pound baby carrots, peeled
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon unsalted butter
½ cup oil-cured black olives, pitted
2 tablespoons drained capers
2 teaspoons minced fresh chives
Method
1. Combine the carrots, sugar, salt, butter and 2/3 cup water in a heavy saucepan, cover, and cook over high heat for about 8 minutes, until all the water is gone and the carrots are tender and starting to glaze. (If some moisture remains in the pan when the carrots are tender, cook them, uncovered, for 2 to 3 minutes to evaporate the water so they glaze lightly on all sides.)
2. Add the olives and capers and cook for 1 minute, just long enough to heat the olives through. Sprinkle with the chives and serve.
Ingredients
1 pound baby carrots, peeled
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon unsalted butter
½ cup oil-cured black olives, pitted
2 tablespoons drained capers
2 teaspoons minced fresh chives
Method
1. Combine the carrots, sugar, salt, butter and 2/3 cup water in a heavy saucepan, cover, and cook over high heat for about 8 minutes, until all the water is gone and the carrots are tender and starting to glaze. (If some moisture remains in the pan when the carrots are tender, cook them, uncovered, for 2 to 3 minutes to evaporate the water so they glaze lightly on all sides.)
2. Add the olives and capers and cook for 1 minute, just long enough to heat the olives through. Sprinkle with the chives and serve.
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