A recipe from Halfhill
I liberated these babies from my dad’s garden. Thanks dad!
3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice
In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.
If you are like me and never have heavy cream, here is how to make it.
1/2 cup milk
1/4 cup melted butter
Combine slowly, whisk.
If the butter clumps in the milk. Don’t fret, just microwave it for 5 or 10 seconds.
It will melt again and combine properly.
Ta-da! Heavy cream!
Now back to the caramel glaze.
Add the sugar to a pan.
Add the water.
Bring to a boil. It will look like the above photo. It is OK if it bubbles.
You will stare at the bubbling sugar for about 10 minutes. Stir frequently.
When it browns into a light amber color, remove from heat.
Add butter and stir.
Slowly add heavy cream. It will foam up, don’t be alarmed.
Put aside to let it sit and cool.
Remove the brownie from the pan and slice in to servings.
You will need:
Varity of your favorite vegetables. I used:
Potatoes (red and white)
2 tablespoons Olive Oil
salt and pepper
Lay tenderloins on top of roasted vegetables.
Place back into 350 degree oven for 10 -15 more minutes.
My tenderloins were thin, thicker cut pieces may need to bake longer.
Serve! One pan, no mess. Yum!