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French Glazed Carrots

Western.Chefs's picture
Ingredients
  Tiny carrots 1 Bunch (100 gm) (1 1/2 Pound)
  Unsalted butter 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Minced fresh parsley 1 Tablespoon
Directions

Scrape carrots and cut into 3-inch lengths, if they're longer.
Don't use larger, heavier, mature carrots.
Melt butter in heavy saucepan and add carrots.
Stir until coated, then add sugar, salt and water.
Heat to boiling, then lower heat and simmer carrots uncovered until tender, liquid has evaporated, and carrots are glazed, 15 to 20 minutes.
Shake pan frequently to keep carrots from sticking.
Takes a bit of watching and a sense of timing to know when they're ready—but the flavor is worth it.
Sprinkle with parsley.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Glazed
Ingredient: 
Carrot

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