Glazed Carrots and Shallots

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* Exported from MasterCook *

 

Glazed Carrots and Shallots

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Slow Cooker Cooking Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 pounds whole peeled baby carrots

6 tablespoons balsamic vinegar

1 tablespoon salt

1/4 cup packed dark brown sugar

4 tablespoons butter

8 shallots -- peeled; large shallots cut into quarters and

small ones into halves

 

Place the carrots in the insert of the slow cooker.

 

Pour the balsamic vinegar into a small nonreactive saucepan. Cook over

medium-high heat until reduced by half, about 5 minutes. Remove from the heat

and stir in the salt and brown sugar. Set aside.

 

Melt the butter in a medium saute pan over medium-high heat, and add the

shallots. Saute for 5 to 7 minutes or until the shallots begin to soften and

the edges start to brown. Scrape them into the insert with the carrots, making

sure to include the butter and cooking juices.

 

Pour the balsamic mixture over the vegetables and stir well. Cover and cook on

low for 4 to 5 hours or on high for 3 hours until the vegetables are tender when

pierced with the tip of a sharp knife.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 114 Calories; 8g Fat (57.9% calories from

fat); trace Protein; 12g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol;

1149mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0