By Jill Lightner
Photo by Amy Johnson Photography
Paired with Farnum Hill Semi-Dry cider and a simple roast chicken, there’s no simpler fall meal. The complex green apple notes and light sweetness of the cider makes a fantastic cooking liquid for earthy carrots. Finish the bottle off with a wedge of aged Gouda and it’ll feel like a feast.
Recipe by Poverty Lane Orchards & Farnum Hill Ciders, Lebanon, NH
1 pound carrots (about 6), peeled
1 cup Farnum Hill Semi-Dry cider
¼ cup water
2 tablespoons unsalted butter
2 teaspoons cider vinegar
1 tablespoon maple syrup
1 sprig fresh thyme
Salt and fresh ground black pepper, to taste
Cut carrots into two-inch batons. Combine all ingredients in a heavy-bottomed pan and bring to a simmer over medium-low heat. Cook until most of the liquid evaporates and carrots are crisp-tender, 25-30 minutes. Remove carrots from pan if they finish before liquid is reduced. Discard thyme sprig. Adjust seasoning and serve carrots with the reduced liquid as sauce.