"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Glazed Carrots Recipe

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This recipe for Glazed Carrots, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Ramsten
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chicken broth
1/2 c. water
1 tbsp unsalted butter
1 tbsp packed light brown sugar
1/2 tsp. ground cumin
1/2 tsp. salt, plus more for seasoning
3/4 lb. carrots, cut on the bias into coins
1 tsp. freshly squeezed lemon juice
2 tsp. mince fresh parsley leaves
freshly ground black pepper

Directions:
Directions:
In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoons salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered until just tender. Uncover the pan and let the liquid cook down until it reduces to a glaze. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep. time 15 mins. Cook time 12 minutes

 

 

 

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