Dazzled Carrots with Pears and Balsamic

by zesty on October 14, 2009 · 11 comments

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.

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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

  1. Slice carrots according to the picture below.  Soak in cold water until ready to go.
  2. carrot4

  3. Warm Saute pan over medium heat and add butter.  Once beginning to melt, add carrots and let brown. ( about 10 minutes)
  4. carrot4

  5. Once brown add the chicken stock, and let reduce to half.
  6. carrot4

  7. Add balsamic, diced pear, salt and pepper and let reduce again.
  8. Once cooked until desired doneness, add chopped parsley and serve
  9. carrot4

    carrot4

  10. 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.

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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

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{ 9 comments… read them below or add one }

1 Jessica @ How Sweet It Is

Your view is absolutely incredible!!!!

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2 Seth @ Boy Meets Food

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.

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3 Meg

Those carrots look amazing and the house is looking awesome! :)

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4 brandi

the house is coming along nicely! Can’t wait to see the kitchen :)

this carrot recipe looks great, Zesty!

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5 Whitney @ Lettuce Love

Carrots — yum! And your house is looking good :)

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6 Pam

Awesome view!

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7 jedd heap

My wife and I made the carrots last night, AWESOME!

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8 ZestyCook

@Jedd – Happy to hear that Jedd.

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9 Lorry Perry

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.

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