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Saffron Glazed Carrots with Pistachios and Mint
This is the side (one of 5 recipes) for Larissa Prouse's Festive Holiday Meal; delicious, nutritious and just an all round crowd pleaser!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Ingredients
Ingredients
- 2 bunches of carrots greens attached
- 1 ½ cups water
- salt and pepper to taste
- large pinch saffron
- 2 tablespoons unsalted butter
- 1 ½ tablespoon red wine vinegar
- ¼ cup shelled pistachios toasted, chopped
- 1 tablespoon mint chopped
Instructions
Instructions
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Trim carrots, leaving some greens attached; peel and trim so they are all a similar length
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Cut thicker carrots in half lengthwise; place in large sauté pan with water salt and pepper
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Cover; bring to a boil and reduce heat to simmer 6-8 minutes, or until el dente
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Remove; cool reserving ¼ cup cooking liquid
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Add saffron to ¼ cup cooking liquid
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Place cooled carrots, saffron water, butter and vinegar into sauté pan; cover and bring to simmer over medium heat
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Remove and reduce heat and cook for 2 minutes until sauce is reduced and carrots are glazed
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Transfer to serving platter; drizzle sauce and garnish with pistachios and mint