Easy Glazed Carrots
|Young carrots||1 1⁄2 Pound|
|Stock||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon, chopped|
Melt the butter in a saucepan.
Add the scraped, whole carrots, sugar, salt and enough stock to come half-way up the carrots.
Cook gently, without a lid, shaking the pan occasionally until tender.
Remove the carrots and keep them hot.
Boil the stock rapidly until reduced to rich glaze.
Replace the carrots 2 or 5 at a time, turn them until both sides are well coated with glaze.
Dish, sprinkle with chopped parsley and serve.