Parsley and Molasses Glazed Carrots
Earlier this year, Golden Barrel had the privilege of working with a local Lancaster County photographer named Jenny Foster to do some fun photo shoots for Instagram. The shoots included several projects including an Amish lady baking our Shoolfly Pie mix and other Lancaster County natives sharing their recipes. This Parsley and Molasses Glazed Carrots recipe by her friend, Holly High, was one of the features.
This healthy and delicious dish can be made up to 4 hours ahead of a meal and serves 10 people. It is the perfect option for your next holiday dinner.
Start with 3 pounds of small peeled and trimmed carrots.
Melt 1/2 stick of butter in a large skillet on med high heat then add the carrots. Add 2 Tablespoons of Golden Barrel Supreme Baking Molasses and salt.
Supreme Baking Molasses is a high grade sweet molasses made from sugar cane. It a healthy sugar substitute that adds a unique, rich flavor to baking and cooking recipes. In this recipe, it adds a sweet and savory taste to the carrots.
Saute the carrots in the butter and molasses and then add 4 tablespoons of redwine vinegar, 4 cups of water, and 1 tablespoon of parsley.
Cover and boil for two minutes. Uncover and boil until the liquid is reduced to syrup and the carrots are cooked all the way through.
Let stand at room temperature and add remaining molasses, vinegar, and parsley.
Mix together and cook over med high heat for 2 to 3 minutes.
Add salt and pepper to taste and sprinkle on extra parsley if desired.
The result is a healthy and savory side dish that everyone will enjoy.
Recipe by Holly High.
Photos by Jenny Foster.