Soft, glossy carrots, pan-cooked and finished with a balsamic vinegar glaze that adds an intense, sweet-and-sour note.
Videoricetta
Ingredienti
- 600 g carrots
- 20 g butter
- 1 tbsp honey
- 2 tbsp Cream - Black Cream with Balsamic Vinegar of Modena IGP Andrea Milano
- Thyme
- Salt and pepper
Procedimento
1. Cut the carrots lengthwise. Brown them in the butter, add honey and a couple of tablespoons of water and cook until tender and glossy.
2. At the end of cooking, add a little dark glaze and coat the carrots. Finish with thyme.
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Caramelized Carrots with Dark Glaze
Soft, glossy carrots, pan-cooked and finished with a balsamic vinegar glaze that adds an intense, sweet-and-sour note.
Ingredienti
- 600 g carrots
- 20 g butter
- 1 tbsp honey
- 2 tbsp Cream - Black Cream with Balsamic Vinegar of Modena IGP Andrea Milano
- Thyme
- Salt and pepper
Procedimento
1. Cut the carrots lengthwise. Brown them in the butter, add honey and a couple of tablespoons of water and cook until tender and glossy.
2. At the end of cooking, add a little dark glaze and coat the carrots. Finish with thyme.