Recipes

JULIENNE CARROTS WITH RASPBERRY GLAZE
  • Ingredients
  • 1-1/4 pounds carrots
  • 1 sprig fresh thyme
  • 2 sprigs fresh parsley
  • 3 tablespoons unsalted butter
  • 2 tablespoons raspberry vinegar
  • 1-1/2 tablespoons sugar
Directions
  1. Peel carrots and cut into julienne strips
  2. Remove thyme and parsley leaves from stems and chop. In a medium to large skillet melt the butter over medium heat
  3. Stir in the raspberry vinegar, sugar and thyme
  4. Let the mixture simmer for 1 minute until slightly thickened
  5. Stir in the carrots and toss to coat well with the glaze. Cover the pan and cook the carrots for 1 to 2 minutes
  6. Uncover and continue cooking, tossing often, until tender and well glazed, about 3 minutes
  7. Season with salt and pepper
  8. Serve sprinkled with parsley.


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