Glazed Carrots
about 6 servings
1 1/2 pounds carrots, peeled and trimmed up to 1 1/2" long and 1/2' in diameter
2 teaspoons unsalted butter
1 teaspoon granulated sugar
1 sprig fresh thyme or rosemary
1/4 teaspoon whole black peppercorns
Kosher salt to taste
2 teaspoon chopped fresh flat-leaf parsley or chives
Place the trimmed carrots in a loose layer in a large saucepan. Add enough cold water to just cover the vegetables. Add the butter, sugar, thyme, peppercorns and a pinch of salt. Bring the water to a boil, then adjust the heat to simmer gently for 10-15 minutes. As the liquid reduces, the carrots should finish cooking until tender. If the carrots are tender before the liquid reduces, remove the carrots and reduce the liquid until there is about 2 tablespoons of glaze. Then return the vegetables to the glaze. Season with salt and roll them in the glaze to coat. Add the parsley and serve. Enjoy!
Printed from thegalleygourmet.net