Cynthia's Glazed Carrots
|Sliced carrots||6 Cup (96 tbs) (Sliced 1/4 Inch Thick On The Diagonal)|
|Salt||1 1⁄2 Teaspoon|
|Brown sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Unsalted butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Fresh lemon juice||2 Teaspoon|
|Grated lemon zest||1 Teaspoon|
|Freshly ground black pepper||1|
|Walnuts||1⁄2 Cup (8 tbs)|
Combine the carrots, salt, 1/4 cup of the brown sugar, and the chicken stock in a nonstick skillet and bring to a boil over high heat.
Cover, reduce the heat, and simmer for about 5 minutes.
Uncover the skillet and simmer for about 2 minutes more.
Stir in 1/4 cup of the butter and the remaining 2 tablespoons of the brown sugar to the skillet.
Cook the carrots on low heat, stirring to coat them with the glaze, about 3 minutes.
Remove the skillet from the heat and add the lemon juice, lemon zest, and additional salt and pepper to taste.
Place the walnuts and the remaining 1 tablespoon of the butter in a separate skillet over low heat.
Saute the walnuts until toasted, 8 to 10 minutes.
Spoon the carrots into a serving dish and top with the toasted walnuts.