Lemon Glazed Carrots
FOODday January 10, 2006
1-1/2 to 2 lbs trimmed baby carrots or small carrots
1 scant cup granulated sugar (divided)
2 tbsp salt
4 tbsp unsalted butter
1/3 cup fresh lemon juice
Bring 3 qts water, 1/2 cup sugar and the salt to a boil in a large saucepan over medium-high heat. Add the carrots and cook for 8 to 9 minutes, until just tender. Drain. Melt the butter and the remaining scant 1/2 cup sugar in a 12-inch frying pan. Add the lemon juice. Add the carrots and mix carefully, then cook over high heat for 5 minutes or until the sauce is reduced to a syrupy glaze.
From "Vegetable Lover' by Barbara Kafka
Posted by Chrissie at February 16, 2006 09:56 PM