Sherry Simmered Carrots
By: Mizkan Americas, Inc. with Holland House Cooking Wine
If you're looking for a wonderful veggie side dish, why not try sherry simmered carrots? This special dish packs flavor but isn't overwhelming with too many spices. It's a simple dish that will complement your Thanksgiving dinner.
Ingredients
- 1 1/2 pound petite-cut carrots (about 5 cups)
- 2 tablespoon butter
- 2 tablespoon packed brown sugar
- 1 teaspoon dried sage (or 1/2 teaspoon dried rosemary)
- 1 1/3 cup Holland House Sherry Cooking Wine or Marsala Cooking Wine, divided
- 2 teaspoon cornstarch
- finely shredded zest of 1 lemon
- 1 teaspoon dijon mustard
- toasted pecans (optional)
Instructions
- Cut thick carrots in half lengthwise. In a 10- to 12-inch skillet with lid, melt butter with sugar and sage. Cook over medium heat until foamy, about 2 minutes. Increase heat to high and stir in carrots. Add 1 cup of the sherry cooking wine; bring to a boil. Cover, slightly reduce heat and boil 8 minutes.
- Meanwhile, add cornstarch and lemon zest to remaining 1/3 cup cooking wine; stir well to dissolve cornstarch. When carrots have cooked, stir in sherry-cornstarch mixture. Stir constantly and cook 1 to 2 minutes or until sauce has thickened slightly. Remove from heat and stir in Dijon mustard. Serve immediately, garnished with pecans, if desired.