Carrots with Balsamic Vinegar and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch carrot (s), peeled with 3-4 cm green
- 2 tablespoon pine nuts
- 200 ml poultry stock
- 60 g herb butter
- 2 tablespoon powdered sugar
- 4 tablespoon balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a dry pan and set aside.
- Simmer the carrots with the poultry stock in the pan for about 7-8 minutes. Melt the herb butter in it, dust the icing sugar over it and add the balsamic vinegar. Let simmer for about 2 more minutes, season with salt and pepper and serve sprinkled with the pine nuts.
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