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Pomegranate-balsamic glazed carrots
INGREDIENTS ¼ cup pure pomegranate juice 1 tbsp balsamic vinegar 2 tsp honey 1 oz unsalted butter 2 tbs extra-virgin olive oil
2 lb carrots, trimmed, peeled, and cut into sticks about 2 inches long and half an inch wide One third cup lower-salt chicken broth 2 tbsp lightly packed thinly sliced fresh mint
Method: Combine the juice, vinegar, and honey in a bowl and whisk. Cut 1 tbsp of the butter into 4 pieces and refrigerate. Heat the remaining butter with the olive oil over medium heat. When the butter has melted, add the carrots and 1½ tsp salt and
toss well to coat. Cook without stirring until the bottom layer of carrots are lightly browned. Stir the carrots and leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasion- ally stirring, until the carrots are browned and starting to feel tender. Carefully add the chicken broth, cover quickly, and cook until all but about 1 tbsp of the broth has evaporated. Uncover, reduce the heat to medium low, and add the pomegranate mixture. Cook, stirring gently, until the mixture reduces and becomes slightly glazy. Take the pan off the heat, add the chilled
butter, and gently toss. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.
Brussels Sprouts and Chestnut
INGREDIENTS
1 lb Brussels sprouts, cleaned and trimmed 1 oz unsalted butter 1 tbsp olive oil 4 oz cooked peeled chestnuts or from a jar of ready prepared 5-6 fresh sage leaves 4 fl oz heavy/double cream
Method:
Bring a pan of salted water to a boil and cook the sprouts for 4-6 minutes until al dente. Drain and set aside. Heat the butter with the oil in a frying pan. Crumble the chestnuts roughly and add the sage leaves. Add the sprouts and cream and bring to a good simmer, season to taste before serving.
Festive Food & Drink 29
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