1tablespoonfinely chopped chives or scallions chives for garnish,washed and dried (optional)
Prepare the carrots. Peel and cut the carrots into approximately ½ inch slices, diagonally.
Combine the ingredients. Add the carrots to a large sauté pan and pour the stock over them. Evenly distribute the butter, jam, and the salt on top.
Cook. Place the pan over high heat and bring to a boil. Reduce the heat to low and let the carrots simmer until they're tender and the liquid has reduced almost completely, about 35 minutes. During the cooking process, move the carrots a few times to be sure they're well coated with the liquid.
Garnish. If desired, garnish with finely chopped chives or scallions.
Calorie count is only an estimate.
Keywords sides for Rosh Hashanah, sweet carrot recipes, vegetarian sides
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