Cynthia's Glazed Carrots

"This is from Jan Karon's Mitford cookbook. I love the walnuts with the carrots. This recipe is easily doubled or halved."
 
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Ready In:
35mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • In a nonstick skillet, combine the chicken stock, carrots, salt, and 1/4 cup brown sugar. Bring to a boil. Cover and simmer for about 5 minutes.
  • Uncover and simmer for another 2 minutes. Then stir in 1/4 cup butter and the remaining sugar. Cook on low heat, stirring occasionally for 3 minutes.
  • Remove from heat and add the lemon zest and juice, salt and pepper.
  • Meanwhilce, in a seperate skillet over low heat, melt 1 tbsp of butter and pour in the walnuts. Saute 8-10 minutes until toasted.
  • Combine the carrots and walnuts in a serving dish. Serve immediately.

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RECIPE SUBMITTED BY

I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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