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