cider-glazed carrots

Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.

Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.

Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.

Description: “Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots.” S(Internet Address): “http://www.epicurious.com/recipes/food/views/240573”

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Per Serving (excluding unknown items): 26 Calories; 3g Fat (97.8% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fat; 0 Other Carbohydrates.

NOTES : Cooks’ notes: . Carrots can be cut 1 day ahead of cooking and chilled in a sealed bag. . Carrots can be cooked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat, covered, in a heavy saucepan over low heat or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.

Nutr. Assoc. : 0 0 0 0 0