These had to be some of the best carrots I’ve eaten in a while. The glaze was so simple it made itself while the carrots cooked. We came across this technique in a recent Saveur magazine issue.
- 1 lb carrots ~peeled and sliced to desired thickness
- 2 Tbs butter
- 2 Tbs sugar
Peel and slice carrots. In medium saucepan place carrots and just cover with water. Add butter and sugar; cover with parchment paper tucked in pan to rest on top of carrots. Simmer over medium heat for about 15-20 minutes. Water will evaporate and butter and sugar will have glazed the carrots when finished.
This worked very well. At first it appeared as if the water wasn’t going to evaporate but after a little more patience the results were perfect. We cut our carrots about 1/2 inch thick so adjust your cook time for larger or smaller carrots.
Enjoy ~ Kimberly