Carrot-Ginger Compote

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 tbsp extra virgin olive oil
1/4 cup shallots, minced
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, grated
2 cups carrot, peeled and grated
1/4 cup brown sugar
1/4 cup white wine vinegar
Salt and black pepper, to taste

In a heavy-bottomed pan, heat the oil over medium-high heat. Add
shallots, garlic and ginger, and sautÃ© until shallots are translucent. Add carrot and sugar. Once the sugar is dissolved, increase heat to high and cook until the sugar starts to thicken and the pan is sizzling. Add the vinegar and stir to mix well. Reduce the heat to medium and cook until nearly all liquid is evaporated. Remove from heat, season, and let cool. Store in a covered container in the fridge for up to a week. Serve warm over beef, chicken or pork. Yield: 1 (8 oz) jar of compote.