Glazed Carrots 2
Ingredients
- 1/2 lb carrots (peeled and sliced 1/4" thick diagonally)
- 1/4 t salt
- 1.5 T sugar (divided: 1/2 T & 1 T)
- 1/4 c chicken broth
- 1/2 T butter (unsalted) (cut into 2 pieces)
- 1 t fresh lemon juice
- freshly ground black pepper (to taste)
Method
1. Bring the carrots, salt, 1/2 tablespoon of the sugar, and the broth to a boil in a large nonstick skillet, covered, over medium-high-heat. Reduce heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes.
2. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 1 Tblsp, 1-2 minutes.
3. Add the butter and the remaining sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
4. Off the heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season with pepper to taste. Serve immediately.
Notes
SJ Note 8 Mar 2012: Too sweet for our tastes. The lemon juice lured me in on this one, but now this is two different (markedly different) glazed carrot recipes we just didn't like, so I give up. We just don't like glazed carrots.