Prep 20 mins
Cook 20 mins
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.
- Cut carrots cross-wise to make 1/4 inch slices.
- Heat butter in a cooking pan.
- Add carrots, sugar, and water or chicken stock.
- Bring to a boil and cover.
- Simmer until tender.
- Remove carrots and reduce liquid until syrup-like consistency is reached.
- Return carrots and coat in syrup.
- Season with salt if desired.
- Garnish with lemon slices and parsley.
Simple and delicious. I used chicken stock and the reduction time for me was aprox. 10 minutes on high heat. :)
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!
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.)