Carrots Glazed with Rosé Wine
From A Culinary Journey in Gascony by Kate Hill
1lb (455 g) fresh carrots
1 cup (8 fl oz/240ml) dry rosé wine or dry white wine
1 sprig fresh rosemary
1 leaf verveine (lemon verbana; available dried as a tea)
1 tablespoon sweet butter
1. Peel and trim the carrots, leaving them whole if not too large, or cut them in 3-inch (8 cm) lengths. Put the carrots in a lidded saucepan and barely cover them with water. Cook covered for 10 to 15 minutes over medium-high heat.
2. Drain the water and add the wine, rosemary and verveine. Lower the heat to low and continue cooking. When the carrots are almost done, cover and let sit for 5 minutes or until ready to serve.
3. To serve the carrots, add the butter, return to high heat, uncovered, and reduce the wine almost completely. Do not brown the carrots. Gently shake the carrots in the sauce until they are glazed. Serve hot with a garnish of fresh lemon verbena or mint.
The carrots & rosemary are from my garden - decided to try to find different ways of consuming the bounty at this time of the year. I used small carrots - just cut off the ends, scrubbed them clean & bisected down the middle. No lemon verbana - used a bit of lemon juice instead.