Leftover Thanksgiving dinner got a Fancy Makeover
 
 
Pomegranate-Balsamic Glazed Carrots and Mushrooms
Ingredients
  • Carrots, halved and cut lengthwise- 4
  • Button mushrooms- 1 box
  • Pomegranate juice- ¼ cup
  • Honey-2tsp
  • Balsamic vinegar-2 tbsp
  • Ground black pepper-1 tsp
  • Chicken stock-1/3 cup
  • Unsalted butter-2 tbsp
  • Scallions- 1 tbsp
  • Olive oil-2 tbsp
  • Salt- to taste
Instructions
  1. Combine the pomegranate juice, honey and balsamic vinegar in a measuring cup and whisk.
  2. In a skillet, add 1 tbsp butter with the oil over medium-high heat.
  3. When the butter has melted, add the carrots and mushrooms, add salt, ground pepper and toss well to coat.
  4. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 5 minutes.
  5. Using tongs, stir and flip the veggies and again cook for 1-2 minutes to brown.
  6. Continue cooking, occasionally stirring and flipping, until most of the veggies are a bit browned in places.
  7. Now add chicken broth, cover quickly and cook until 1 tbsp of broth has evaporated, for 2 minutes.
  8. Uncover, reduce the heat and add the pomegranate mixture.
  9. Cook, stirring gently, until the mixture reduces and starts to get glazed.
  10. Remove from the heat and add the remaining 1 tbsp butter and give it a stir and let the butter melt.
  11. Serve in a bowl or platter, garnished with scallions.
How to plate the Thanksgiving dinner which is transformed to fancy next day lunch/dinner:
  1. In a platter, make a bed with the pomegranate-balsamic glazed carrots and mushrooms, then place the Balsamic turkey wedges on top of the veggies. Top each turkey wedges with 1 tsp mashed potatoes and on top of this ½ tsp cranberry sauce. Place chopped scallion on top of the cranberry sauce for an extra color effect.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/leftover-thanksgiving-dinner-got-a-fancy-makeover/