Monday, November 21, 2011

Glazed Carrots

This recipe’s a classic: Not much more to be said!
Glazed Carrots:
10 - 12 medium carrots, peeled and sliced on the diagonal
2 tbsp. butter or margarine
1 tsp. granulated sugar
Salt and pepper, to taste
1 tbsp. toasted pine nuts or chopped pecans
Place carrots, butter, sugar, and ½ c. water in skillet. Cover and simmer until barely tender, about 4 min. Top up water level, if necessary. Remove cover, boiling until liquid has evaporated and carrots are glazed., shaking skillet so carrots don’t burn. Season, to taste, and finish with a sprinkle of toasted nuts.
Note: See How to Toast Nuts in Index.

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