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Ingredients
Baby Carrots1 lb, trimmed, peeled
Kosher Saltto season
Sherry Vinegar2 tbsp
Brown Sugar2 tbsp
Flamingo Estate Extra Virgin Olive Oil2 tbsp
Shallot1 medium-size, peeled and sliced
Thyme1/2 tsp fresh leaves, finely chopped
Black Pepperto taste
Lemon Juiceto taste
Pea Tendrilsfor garnish
Steps
- Start by putting carrots in a sauté pan, season gently with a pinch of salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set the pan over high heat and bring the liquid to a boil. Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. When the pan appears too dry during this process, add a splash or two of water. Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to the pan, along with the brown sugar, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator. Garnish with pea tendrils seasoned with lemon juice and olive oil.
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