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Glazed Carrots Recipe

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

Contributor:  
Contributor:  
Donnell Holmes-Carson
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration)
1/2 teaspoon table salt
3 tablespoons granulated sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter , cut into 4 pieces
2 teaspoons lemon juice
Ground black pepper

Directions:
Directions:
Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately

 

 

 

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