My apologies, because I haven't posted in awhile! I have been absolutely slammed at work and just haven't had any energy after work.
But, today my new camera comes in the mail and you won't be seeing anymore pictures from my point and shoot. I am counting down the minutes till I get to play with my new Canon Rebel T2i. This is my last post with pictures from my point and shoot!
Coming up on my blog:
1. A Fish Stick and Macaroni and Cheese Post for all you kids out there - or those who are young at heart :)
2. Revamping my Recipes page with clickable mini pictures
My new recipes page should be up and running in about a week and I hope it looks and works better for all my fellow foodies.
Now back to the food:
If you know me, you know I love carrots. Usually I love carrots on salads, or dipped in hummus or ranch, or even plain. However, I rarely eat cooked carrots. This recipe is awesome for a fresh and slightly sweet side dish. Perfectly paired with turkey or chicken.
A little honey, carrots, white wine, shallots, and dill goes a long way in this delicious side dish!
I hope you are having a great week!
Adapted from Gourmet September 2003
2 lbs Carrots Peeled and Sliced Diagonally into 1/2" Thick Pieces
1 lb Small Shallots Peeled with Ends Cut off but left Whole
2 Tbsp Unsalted Butter
2 Cups Good Chicken Broth
1/2 Cup White Wine
1/3 Cup Honey
2 Tbsp Chopped Fresh Dill
1 Tbsp Chives Chopped
Place carrots, shallots, and butter in a large pot. Turn stove on to medium high heat. Whisk together chicken broth, white wine, honey, salt and pepper. Pour over vegetables. Place lid on pot and bring to a boil. Boil until still firm but cooked, about 15 minutes. Remove from pot. Boil remaining liquid until reduced to about 3 - 4 tbsp and resembles a glaze. Place vegetables back in pan and top with herbs. Stir gently and serve immediately.