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Glazed Carrots

recipe from abbylidiastephanie.blogspot.com
Glazed Carrots
adapted from Stephanie Alexander's The Cook's Companion, pg 222

serves 6

2 bunches baby carrots
handful of parsley

Put the tops of the carrots, leaving a little of the green. I like to scrape the carrots with the edge of the knife to clean them up. I
find that you loose a lot of the carrot if you peel them, as they are so small, and scraping gets most of the skin off. If you don't want to
do this, then peel or you can probably leave the skin on.

Cook carrots in very lightly salted water until just tender, about 3 mins. Drain and reserve 1 cup cooking water. Spread carrots onto tray lined
with baking paper.

When ready to serve, tip reserved carrot water into a wide sautepan that will fit all the carrots in one layer. Add a walnut sized knob of butter
and the carrots. Shake gently over medium heat until carrots are shiny and the liquid has evaporated. Sprinkle with chopped parsley and check
for seasoning. Serve on a hot plate.