Caramelized Baby Carrots and Pearl Onions
1 1/2 lbs. baby carrots
1 lb. pearl onions, or small whole onions
1 t. salt
1/2 c. balsamic vinegar
5 t. sugar
1 bay leaf
1 cinnamon stick (3 inches)
4 T. (1/2 stick) butter
In a large pot, cover the carrots and onions with water; add the
salt. Bring to a boil over high heat. Reduce the heat to medium and
simmer until the vegetables are fork-tender but not so soft they
fall apart, 15 minutes. Remove from the heat and drain.
In a small saucepan, heat the vinegar and sugar over medium heat
until the sugar is dissolved. Add the bay leaf and cinnamon and
simmer until thickened, 10 minutes. Remove from the heat and stir in
the butter.
Pour the sauce over the carrots and onions. Remove the bay leaf, but
leave the cinnamon stick in as garnish. Makes 6 servings.
From ``In a Vermont Kitchen'' by Amy Lyon and Lynne Andreen |