I made a pilgrimage (no pun intended) to Fresh Market in Westport this weekend. The store is lovely. It reminds me of Gelson’s Market, from when I grew up in Southern California. I’d popped in looking for chorizo (which they didn’t have) since I had to go all the way to Villarina’s in Westport to pick up fresh pasta sheets for our annual Pumpkin Cannelloni assembly (which has become a delicious pre-Thanksgiving tradition).Anyway, Fresh Market did not have chorizo, but my little one and I did meander around and pick up some other neat food items. For example, in the freezer section, they have these bags of White Toque Parisian-style carrots. Hmm, kind of fun to serve an orb instead of a spear! Well, ok, maybe not fun per se. But, it’s something different. I usually go fresh when it comes to veggies, but I think these ones will be great in the carrot side I’m planning for Thanksgiving dinner this year: Carrots Glazed with Balsamic Vinegar and Butter. I’ll try to remember to post a photo once I make the side this year, but I know from years past that this is an easy side that both parents and children enjoy.
Carrots Glazed with Balsamic & Butter
(This recipe is for 10 servings, since I assume you have a crowd coming at Thanksgiving.)
1 stick of butter
3 ½ pounds of carrots (peeled, cut into 2” pieces or you can go pick up your own bag of Parisian-style carrots)
6 Tablespoons of sugar
1/3 cup balsamic vinegar
Fresh chives, chopped
Melt butter in a saucepan over medium heat. Add the carrots and sauté 5 minutes, then cover the pan and cook the carrots until they are crisp-tender, stirring occasionally (about another 5-7 minutes). Stir in the sugar and vinegar. Cook uncovered until the carrots are tender and glazed (stirring frequently), which should be another 8-10 minutes if you were using fresh carrots (and you’ll have to adjust for the small Parisian-style ones, probably half the cook time in each section). Season to taste with salt and pepper. Add chives and toss to blend.
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