Glazed Parsley Carrots
Side
Ingredients
1 ΒΌ pounds carrots trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley
Description
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Featured in: 60 Minute Gourmet.
Can also add a touch of grated ginger for a change.
Directions
Cut the carrot into very thin slices.
There should be about 4 cups.
Place in a saucepan.
Add salt, pepper, sugar, water, lemon juice and butter.
Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn.
Sprinkle with parsley and serve.