SORGHUM-HONEY GLAZED CARROTS3 pounds carrots, peeled and cut on the diagonal into 1-inch pieces 5 cups low-sodium chicken broth 1/2 cup sorghum 1/2 cup honey 5 tablespoons unsalted butter 1 1/2 tablespoons cider vinegar Salt and freshly ground pepper In a large saucepan over medium-high heat, combine carrots, broth, sorghum, honey and butter. Bring to a brisk simmer and cook, uncovered, until the carrots are tender, about 30 minutes. Using a slotted spoon, transfer the carrots to a dish. Raise the heat to high and cook the liquid in the pan until it has reduced to about 1 1/2 cups and is syrupy, 30 to 40 minutes or longer. Return the carrots to the pan. Add vinegar, salt and pepper. Serve warm. Makes 8 servings Adapted from source: Thanksgiving (Williams-Sonoma)
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