Glazed Carrots


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


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