SWEET & SOUR CARROTS
4 LARGE carrots, sliced
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
1 cup homemade chicken stock
- Blanch carrots in boiling water for 8-10 minutes until JUST tender. Drain.
- Bring chicken stock to a boil.
- Whisk sugar and cornstarch into vinegar.
- Add vinegar mixture to the chicken stock, seasoning to taste and cooking until thickened.
- Add butter and pour over hot carrots.
- Toss and serve immediately.