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Easy Glazed Carrots

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Ingredients
  Young carrots 1 1⁄2 Pound
  Butter 2 Ounce
  Lump sugar 3
  Salt 1⁄4 Teaspoon
  Stock 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon, chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Glazed
Ingredient: 
Carrot

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