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GLAZED CARROTS
4 servings

Place in a medium saucepan:

  • 1 pound carrots, sliced (leave whole if small)
  • ½ cup water or stock
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • (1 teaspoon lemon juice)

Bring to a boil over high heat, then reduce the heat, cover, and simmer until tender, about 15 minutes. Uncover the pan, increase the heat, and boil off the liquid, about 5 minutes. Sprinkle with:

  • Chopped parsley, tarragon, dill, or chervil

Or top with:

  • Grated Gruyère or Parmesan