Thursday, April 5, 2012

Glazed Carrots

Glazed Carrots
(6-8 servings)


6 cups Fresh Carrots, ¼ inch slice diagonal
1 ½ tsp. Salt
6 tbsp. Brown Sugar, divided
½ cup Chicken Broth
5 tbsp. Unsalted Butter, divided
2 tsp. Fresh Lemon Juice
1 tsp. Lemon Zest, grated
To taste Salt & Pepper
½ cup Chopped Walnuts


In a large sauté pan, add the carrots, 4 tbsp. brown sugar and the chicken broth.  Heat to a boil over high heat, cover, reduce heat to simmer and cook for 5 minutes.  Uncover the pan and continue cooking 2 more minutes.  Add 4 tbsp. butter and 2 tbsp. brown sugar to the mixture stirring to coat the carrots for another 3 minutes.  Remove the pan from the heat and add the lemon juice and zest.  Adjust the seasoning with salt and pepper.  In another sauté pan, melt the last tbsp. of butter over low heat and add the walnuts.  Sauté the walnuts until toasted, about 8 to 10 minutes.  Place carrot mixture in a serving dish and top with the walnuts and serve.

Note:               It is best to peel the carrots before slicing.  You could use fresh
                           baby carrots with the tops on for a different look.  They just
                           aren't available everywhere.

Ideas for Future Efforts

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