SAUTÉED CARROTS (w) MANGO VINEGAR Mango Vinegar
Serves 4 to 6
2 to 3 tablespoons butter
1 cup chopped onion
2 pounds carrots, peeled and sliced into rounds
⅓ cup Mango Balsamic Vinegar
¼ cup chicken stock
1. In a medium sauce pan, sauté onion in butter about 5 minutes, until transparent.
2. Add carrots, cover and cook until tender over low heat, about 20 minutes.
3. Add Mango Vinegar and chicken stock. Raise heat and stir until liquid evaporates. Serve at once.