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What You Need:
(To serve 4 to 6)
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10 to 12 medium carrots, peeled and
cut in 2-inch cylinders or olive shapes
1½ cups beef or chicken stock, fresh or canned
4 tablespoons butter
2 tablespoons sugar
½ teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped, fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, bring the carrots, stock, butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet occasionally to roll the carrots about in the liquid.
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2. Check to see that the liquid is not cooking away too fast; if it is, add more stock. In 20 to 30 minutes the carrots should be tender when pierced with the tip of a sharp knife, and the braising liquid should be a brown, syrupy glaze. If the stock has not reduced enough, remove the carrots to a plate and boil the liquid down over high heat.
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3. Before serving, roll the carrots around in the pan to coat them with the glaze. Transfer the carrots to a heated vegetable dish, and sprinkle them with fresh parsley.
NOTE: This technique may also be used for parsnips and for white and yellow turnips.
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