Cranberry-Candied baby carrots
Local Heirloom carrots are tender and sweet. They are the perfect accompaniment to turkey sauteed with dried cranberries and shallots and garnished with chopped pecans. They go perfectly with sweet potatoes or squashes and string beans.
One small bushel of organic baby carrots
Tablespoon of dark Agave syrup
1 tablespoon of butter or 1 tablepsoon of olive oil (or both)
1/8 cup of finely minced shallots
2 tablespoons of rough chopped pecans
A pinch of Paprika, black pepper an a dash of cinnamon
Slice carrot in rounds and blanch for 3 minutes in boiling water.
Then add oil and shallots to the pan and saute for 1 to 2 minutes and add the pecans and spices.
Add the agave syrup (or honey) to the pan and heat just before serving
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