Try this Balsamic Drizzle recipe, or contribute your own. "Balsamic Vinegar" and "Vegetables" are two tags used to describe Balsamic Drizzle.
Balsamic vinegar, that musty, dark, aged-in-wood variety many of us have fallen in love with, makes a wonderful syrup when cooked down to about half its volume. You can drizzle this amazing stuff over more foods than youd ever imagine" everything from roasted vegetables and bean soups to potato dishes and Pizzettas. Its even great on pancakes, fruit, and frozen desserts. This might just be the most versatile one-ingredient sauce ever. (Added bonus: its fat-free.) * You dont need to use an expensive brand of vinegar for this recipe. In fact, the ordinary, more moderately priced supermarket varieties work the best. * Store Balsamic Drizzle in a covered container in the refrigerator or at room temperature. Theoretically, it will keep forever, but undoubtedly you will use it up sooner than that. Preparation time: 30 minutes (1 minute of work) Yield: _ cup (easily multiplied) 1) Place the vinegar in a small saucepan and heat to boiling. (You might want to open your kitchen windows-- this gives off strong fumes!) 2) Turn the heat way down, and simmer uncovered for about 30 minutes, or until the vinegar is reduced in volume by more than half. 3) Transfer to a bowl, cover tightly, and store indefinitely at room temperature. NOTE: If it becomes too thick as it sits around, you can loosen it up by zapping it briefly in a microwave. www.molliekatzen.com 2/99 Recipe by: Adapted from Mollie Katzens "Vegetable Heaven."
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