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Saffron Glazed Carrots:

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!

Course Vegetable Side
Cuisine Canadian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Author Valerie Lugonja via Larissa Prouse via October 2012 House and Home Magazine

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

  1. Trim carrots, leaving some greens attached; peel and trim so they are all a similar length
  2. Cut thicker carrots in half lengthwise; place in large sauté pan with water salt and pepper
  3. Cover; bring to a boil and reduce heat to simmer 6-8 minutes, or until el dente
  4. Remove; cool reserving ¼ cup cooking liquid
  5. Add saffron to ¼ cup cooking liquid
  6. Place cooled carrots, saffron water, butter and vinegar into sauté pan; cover and bring to simmer over medium heat
  7. Remove and reduce heat and cook for 2 minutes until sauce is reduced and carrots are glazed
  8. Transfer to serving platter; drizzle sauce and garnish with pistachios and mint