Wednesday, May 11, 2005

Maple-Tangerine Carrot Coins

Maple-Tangerine Carrot CoinsMaple-Tangerine Carrot Coins (Adapted from CL)

4 cups 1/4" sliced carrots
1/2 cup fresh tangerine juice
1/2 cup chicken broth
1 tablespoon pure maple syrup
2 teaspoons butter
1/8 teaspoon cinnamon
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

In a large skillet, add carrots, juice, broth, syrup, butter and cinnamon. Bring to a boil, cover, reduce heat and simmer 2 minutes. Uncover and cook until the liquid almost evaporates, stirring occasionally - about 10 minutes. Stir in chives, salt, and pepper to serve.

Makes about 6 to 8 servings.

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