Honey-Glazed Carrots and ShallotsSang An
Active time: 25 min Start to finish: 1 1/4 hr
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 servings
Ingredients
2 lb carrots (10 medium), cut diagonally into 3/4-inch-thick pieces
1 lb small shallots (12), peeled and trimmed, keeping root ends intact
2 tablespoons unsalted butter, cut into bits
3/4 teaspoon salt
1 1/2 cups water
1 cup chicken broth
1/3 cup white Port
1/3 cup mild honey
2 teaspoons chopped fresh dill (optional)
2 teaspoons chopped fresh chives (optional)
1/4 teaspoon black pepper
Preparation
Step 1
Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
Step 2
Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.
