top of page
Search

Thanksgiving Week: Apples and Carrots

Writer: goldenstateservicesj
goldenstateservicesj
Jun 3, 2012
1 min read

Welcome back to the final post of Thanksgiving Week – Apples and Carrots.

While corn is a staple for my Thanksgiving dinner, this dish would now crowd it out if there was limited space on the table. It has such a “harvest” taste to it. The sweetness of the apples and the earthy crunch of the carrots makes this a real crowd pleaser.

Plus it has that Thanksgiving color scheme.

A very straight forward list of ingredients. You can cut up the full-sized carrots, but I typically have the baby ones on hand. Choose a good baking apple like a Cortland.

Peeled and chopped.

The carrots need extra time, so they go in first.

A great dish for a great day.

Apple glazed carrots

Ingredients:

  • 2 tablespoons butter

  • 1/3 cup water

  • ½ cup apple cider

  • ¼ teaspoon cinnamon

  • 3/4 lb carrots, sliced crosswise into 1/3-inch pieces

  • 2 cups chopped baking apples

Directions:

Melt the butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown; remove pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return the skillet to the stovetop over medium heat. Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently, for 10 minutes. Add a small amount of water to the carrots, if necessary. Stir the apples into the skillet and cook for 5-7 minutes, until the apples and carrots are tender. Makes 6 servings.

 
 
 

Comments

bottom of page