Carrots With Onion-Orange Marmalade

More from this source
Washington Post

Comments

Add a comment

Ingredients

1 cup wildflower honey

4 tablespoons (1/2 stick) unsalted butter, cut into several small pieces

1/4 cup sherry vinegar

1 cup orange juice

2 medium oranges, sliced thin, then seeded

4 medium onions, cut into thin slices

1 cup low-sodium chicken broth

1 sprig thyme

1 bay leaf

4 pounds baby carrots, preferably from the farmers market, trimmed (not baby-cut carrots)

Salt

Freshly ground black pepper

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon cumin seeds, finely chopped

You might also like

Double Carrot Stew
No Recipes
Farmhouse Carrots
Sprouted Kitchen
Roasted Carrot And Parsnip Soup
Real Simple
Slow Cooked Short Ribs With Carrots And Apples
Framed Cooks
Spicy Carrot + Quinoa Salad With Coconut Lime D...
The Year In Food
Japanese Udon Noodle Soup
Cat Cora
Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Japanese Vegetable Pancakes [Okonomiyaki] With...
smitten kitchen
Spicy Kale And Coconut Stir Fry
Cookie and Kate
Asian Brussels Sprout Slaw With Carrots And Alm...
Cookie and Kate