Did yesterday feel like Monday to anyone else? I think for me because of the holiday I was in slow motion and dragging my heels the whole day. But all in all I survived. I was excited when I got home because my Mom had one of my favorite turkey left over meal – Turkey Pot Pie. I love it!
As for the house progress, it is coming along quite well. We had a couple of hiccups yesterday and it looks like the insulation will be one day behind which will impact the drywall. We had the rough grading done and as you will see from the pictures below – I think it turned out well. The guys got a start on the front porch after we finally made up our minds on which product to use.
On to the Food
Today’s recipe is part of the fabulous Thanksgiving Saturday at the inlaws. I will call it Pan Fried Carrots in a Pear Balsamic reduction. Is your mouth watering yet? These little sticks of heaven were delicious! It really is easy to take a plain old carrot and turn it into something so eye catching and delicious. I was sure to take lots of pictures as the colors were really nice.
As far as the prep goes, it is a little time consuming with the slicing unless you have a trusty Mandoline but outside of that a really straight forward recipe.
Ingredients
- 4 Cups Carrots ( Sliced lengthwise – see picture)
- 1 Fresh Pear ( Diced)
- 2 Tbsp. Butter
- 1/2 Cup Balsamic Vinegar
- 1/2 Chicken Stock
- 1/4 Cup chopped fresh parsley
- Salt and Pepper
Method
- Slice carrots according to the picture below. Soak in cold water until ready to go.
- Warm Saute pan over medium heat and add butter. Once beginning to melt, add carrots and let brown. ( about 10 minutes)
- Once brown add the chicken stock, and let reduce to half.
- Add balsamic, diced pear, salt and pepper and let reduce again.
- Once cooked until desired doneness, add chopped parsley and serve
- ENJOY!
Zesty Tip: Ever have too many carrots – blanch them in boiling water and then freeze them.
House Update
Below are the latest shots of the house. Someday I am going to be giving you a final tour of the house …. maybe some zesty videos from the new kitchen.
Have a great day and be sure to let me know if you have any questions about the recipe, blogging in general or the house.
Take care
zesty
Related posts:
- Rosemary Balsamic Glazed Pork and Pear Bacon Chutney
- Flavor Packed Maple Butter Carrots
- Molasses Glazed Carrots and Chicken
- Grilled Orange Balsamic Pork and New PEI Potatoes
- Beans, Basil and Balsamic!
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
Your view is absolutely incredible!!!!
Great idea for the carrot recipe! Just the other day, I was trying to think of a way to use up some pears I had in the fridge. That sounds awesome.
Those carrots look amazing and the house is looking awesome!
the house is coming along nicely! Can’t wait to see the kitchen
this carrot recipe looks great, Zesty!
Carrots — yum! And your house is looking good
Awesome view!
My wife and I made the carrots last night, AWESOME!
@Jedd – Happy to hear that Jedd.
I adapted this recipe for vegetarians yesterday, using pear nectar and lemon juice and zest in the place of the chicken stock. It was really delicious with a lot of caramelization.