Classic Glazed Carrots
by Tasha Prysi
You can use brown sugar instead of white, but in that case, omit the herbs.
Serves four to six.
To learn more, read the article:
Glazing Carrots for Sweet, Simple Sides
1-1/2 lb. carrots (about 8), peeled and trimmed
About 1 cup water
2 Tbs. unsalted butter
1 Tbs. granulated sugar
1 tsp. kosher salt; more as needed
1-1/2 Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)
Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, sugar, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 12 to 14 min. Uncover and continue to boil until the liquid evaporates and forms a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch more salt if necessary. Toss with the fresh herbs, if you like, and serve.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
90;
Fat
(g):
4;
Fat Calories
(kcal):
40;
Saturated Fat
(g):
2.5;
Protein
(g):
1;
Monounsaturated Fat
(g):
1;
Carbohydrates
(g):
14;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
360;
Cholesterol
(mg):
10;
Fiber
(g):
3;
photo: Sarah Jay
From Fine Cooking 55
, pp. 53
January 1, 2003
