grew fruit for making hard cider, a drink safer than water in those days. Old recipes using cider for cooking go back to the 1800s, when it was used for the same reason. While our water may be cleaner these days, using hard cider adds a subtle, fruity flavor to these simple braised carrots.
Cook the carrots in the olive oil and butter in a skillet over medium heat for about 10 minutes.
Add the salt, cider, and maple syrup and stir to combine. Cover and simmer for 20-25 minutes until the carrots are tender.
Remove the carrots and cook until the liquid has reduced to a sticky glaze. Pour over the cooked carrots.
Caramelized dates and creamy tahini make this radicchio salad the perfect antidote for lackluster winter lettuce.