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PECAN CARROTS

Recipe from Techniques of Healthy Cooking
batch yield: 2 Ib / 900 g
servings: 10

Ingredients

• 2 1/4 lb / 1 kg oblique-cut carrots
• 1/2 oz / 14g honey
• 1 tbsp / 15 mL minced shallots (see Note)
• 1/2 oz / 14 g toasted chopped pecans
• 2 tsp / 10 mL sliced chives
• 1/4 tsp / 1.25 mL kosher salt
• Pinch ground white pepper
 

Directions

1. Cook the carrots in simmering water until just tender. Drain the carrots (save 1/2 cup / 120 mL of the cooking liquid), and place in a bowl.

2. Combine the carrots with the honey, shallots, pecans, chives, salt, and pepper in a large pan over medium-high heat. Add enough of the cooking liquid to make a smooth, light, even glaze. Toss to coat evenly and serve.

Note:
Raw minced shallots can have a harsh flavor. To give them a more subtle flavor, you can cook them in just enough broth to barely moisten them over low heat, just until they become translucent and the broth cooks away.

Portioning Information: 3 1/4 oz / 90 g
Nutrition Per Serving: 50 calories, 1 g fat, 10 g total carbohydrate, 1 g protein, 135 mg sodium, 0 mg cholesterol