This recipe combines the inherent sweetness of strawberries, the tartness of balsamic vinegar, the zing of shallots and the spicy smokiness of chipotle pepper to create a fruity sweet-and-sour sauce. It accentuates the carrots' earthy sweetness.
- 1 tablespoon grapeseed oil or olive oil
- 2 to 3 large shallots, finely chopped (1/2 cup)
- 1 cup strawberries (hulled), rinsed and coarsely chopped
- 1/4 teaspoon ground chipotle chili pepper
- 1 tablespoon honey
- 2 tablespoons raspberry balsamic vinegar
- 1 tablespoon salted butter
- 1 pound carrots, trimmed, peeled and cut diagonally into thin pieces (3 cups)
- Chopped chives or green scallion top, for garnish (optional)
Heat the oil in a medium skillet over medium heat. Add the shallots and cook for 3 minutes, stirring occasionally, until translucent.
Add the strawberries and cook for 3 minutes, stirring gently, until they begin to soften. Add the chipotle pepper, honey and balsamic vinegar; mix well. Remove from the heat.
Transfer the mixture to a mini food processor and pulse to form a chunky sauce.
Melt the butter in a large skillet over medium-high heat. Add the carrots and cook for about 5 minutes, stirring frequently, until their edges begin to brown. Reduce the heat to medium-low; add the strawberry sauce and stir to incorporate. Cover and cook for about 6 minutes, stirring once or twice, until the carrots are tender. Garnish with chives or the green top of a scallion, if desired. Serve warm.
From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.
Tested by Cynthia A. Brown.
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