5 LARGE carrots, sliced into rustic chunks
1 tablespoon butter
FRESH ground sea salt and black pepper
1 1/2 teaspoons red chile flakes
1 tablespoon champagne vinegar
2 tablespoons orange marmalade
scant cup homemade chicken broth
- Whisk together chicken broth, vinegar, marmalade, chile flakes, FRESH ground sea salt and black pepper.
- Melt butter in skillet over medium heat.
- Add carrots, sautéing 5 minutes, stirring frequently.
- Add broth mixture, cover and simmer 10-15 minutes until softened and well coated.