French Glazed Carrots

Submitted by Dancer

"My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 lb carrot, peeled
• 1 cup water or 1 cup chicken stock
• 2 tablespoons butter
• 2 teaspoons sugar
• salt

directions

1. Cut carrots cross-wise to make 1/4 inch slices.
2. Heat butter in a cooking pan.
3. Add carrots, sugar, and water or chicken stock.
4. Bring to a boil and cover.
5. Simmer until tender.
6. Remove carrots and reduce liquid until syrup-like consistency is reached.
7. Return carrots and coat in syrup.
8. Season with salt if desired.
9. Garnish with lemon slices and parsley.

Reviews

[Lori Mama]

Simple and delicious. I used chicken stock and the reduction time for me was aprox. 10 minutes on high heat. :)

 

[Cookin-jo]

I was looking for a change from my usual carrot recipe and I'm so glad I tried this one. Fantastic! I used 1 1/2 pounds of baby carrots. I also used condensed chicken broth and honey in place of the sugar. It did reduce down to a syrup consistency using these. The broth gave the carrots a wonderful flavour! This recipe is delicious as is but would also be easy to play around with, using different flavoured broths and herbs. Excellent!

 

[chongare]

I used water instead of chicken broth. It tasted very good and brought out the natural sweetness of the carrots. I think this gets 5 stars for simplicity, but if one uses some herbs/greens, it may taste more authentic. (BTW: I also accidentally destroyed a pan by not watching the reduction closely.)

 

[ReeLani]

Have made these twice now and as yet haven't achieved syrup consistency, but since it's an easy dish and popular with everyone, I'll be making it again.

 

[sugarpea]

I divided this in half and was surprised that I had to reduce the liquid to about one tablespoon before it got syrupy - but syrup it became, finally. Delicious. This is the default glazed carrot recipe at our house now.