CARROTS WITH GRAPE AND PORT GLAZE

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Carrots With Grape and Port Glaze image

My girlfriend brought this dish over as part of our progressive dinner. It was gorgeous & very tasty! If you cannot find carrots with leafy tops, small slender carrots without the tops will work nicely as well. From: Better Homes & Gardens, November 2004.

Provided by Chicagoland Chef du

Categories     Vegetable

Time 38m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 lbs carrots, small, whole with tops
4 sprigs fresh rosemary, 4 6-inch sprigs
salt, to taste
2 tablespoons butter
1/3 cup wild grape and port jelly, substitute noted

Steps:

  • Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
  • Halve any thick carrots lengthwise.
  • Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
  • Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
  • Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
  • Add butter to the Dutch oven; heat just until butter melts.
  • Return carrots to dutch oven and toss to coat.
  • Arrange carrots on serving platter, top with some jelly.
  • NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.

Nutrition Facts : Calories 72.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 98.9, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1

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