3 tablespoons unsalted butter
1 bunch baby carrots, green tops removed with 1/2 in (12 mm) of the stem intact
1/4 cup (60 ml) homemade chicken stock or canned low-sodium chicken broth
1 tablespoon sherry vinegar
1 teaspoon firmly packed light brown sugar
1/2 teaspoon kosher or fine sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh dill
In a large sauté pan, melt the butter over medium heat and swirl to coat the pan. Add the carrots and stir to coat. Add the stock, vinegar, sugar, salt, and pepper, and bring to a simmer. Reduce the heat to low, cover, and braise until the carrots are crisp-tender, about 10 minutes.
Uncover the pan, increase the heat to medium-high, and cook, stirring frequently, until the sauce thickens to a syrup consistency and the carrots are tender, 3 to 5 minutes. Taste and adjust the seasoning. Remove the pan from the heat and toss in the dill. Serve immediately.
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Reprinted with permission from Roots by Diane Morgan, copyright © 2012. Published by Chronicle Books.