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"The belly rules the mind."--Spanish Proverb

Glazed Carrots Recipe

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This recipe for Glazed Carrots is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbs. (1/2 stick) unsalted butter
2 1/2 lb. baby carrots (in assorted colors-trim tops to 1 inch if leaf on top)
Salt and Pepper
1/4 c. Madeira wine or dry sherry
1 c. chicken broth
2 Tbs. sugar
2 Tbs. chopped fresh flat leaf parsley
Directions:
Directions:
In large saucepan over medium heat, melt butter. Add carrots and stir to coat with butter. Season with salt and pepper. Add the Madeira and broth, increase the heat to medium high and bring to a simmer. Partially cover the pan and simmer until the carrots are just tender, 6-8 minutes.

Uncover the pan and add the sugar, stirring well to combine. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5-6 minutes more.
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Transfer the carrots to a warmed serving bowl, sprinkle with parsley and server immediately.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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