Karen (aswanargent) wrote,
Karen
aswanargent

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Food News

I haven't posted a recipe since before the holidays, so it's time to get started again.  Here's a nice, simple recipe for carrots, which have suddenly become my favourite vegetable (it's a long story).

I also take recipe requests.  :-)

 

Glazed Carrots

(Terence and Caroline Conran -- The Cook Book)

  • 1 1/2 lb. (700 g) young carrots
  • Salt
  • 2 teaspoons sugar
  • 1/2 stick (55 g) butter

Scrape the carrots or peel thinly with a potato peeler and cook in boiling salted water until just tender.  Drain off all but about 2 tablespoons of the cooking water.  Add the sugar and let it dissolve over a gentle heat.  Add the butter and let the sugar and butter mixture cook faster until it starts to brown, rolling the carrots and shaking them until they are nicely coated.  They will be sweet and succulent and have a good flavour.

Serves 6

 

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  • Alhambra Sultan Nico Part XXXI

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