A simple way to spice up any vegetables
Change out the veggies and balsamic to whatever you’d like. This is a very versatile recipe.
Try broccoli with Serrano Honey Vinegar or sauteed brussel sprouts with Maple Balsamic.
2 bunches Carrots with greens
1/4 C chicken stock
1/4 C Pour Olive’s Cranberry Pear Balsamic
1 TBsp. unsalted butter, soft
Salt and pepper to taste
- Peel the carrots and trim the greens, reserve.
- Bring 2 qrts of salted water to a boil in large pot. Add carrots and cook till bright orange.
While carrots are boiling, start reducing chicken stock in large sauce pan.
- As carrots finish in salted water remove them and transfer to the reducing chicken stock. Sprinkle with salt and pepper, add balsamic and reduce till glossy.
- Turn off heat, add butter and allow to emulsify. Serve garnished with carrot greens.