~ epicurious.com – November 2007
Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots. Makes 8 servings.
- 2 pounds medium carrots (about 12), peeled
- 1 cup unfiltered apple cider
- 1/2 cup water
- 2 tablespoons unsalted butter, cut into bits
- 1 tablespoon cider vinegar, or to taste
- Preheat oven to 200 degrees. Have a baking sheet ready.
- Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
- Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
- Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
Cooks’ notes: · Carrots can be cut 1 day ahead of cooking and chilled in a sealed bag. Carrots can be cooked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat, covered, in a heavy saucepan over low heat or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.