Braised Carrots

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* Exported from MasterCook *

 

Braised Carrots

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 351

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds carrots -- scrubbed or peeled

2 tablespoons butter

Salt and freshly milled pepper

2 teaspoons sugar or honey

3 thyme sprigs -- (3 to 4)

2 tablespoons chopped parsley

 

SERVES 4

 

Braising brings out a fuller range of the carrot's flavor, concentrates

their sweetness, and fringes the carrots with a golden glaze. Simple but

irresistible.

 

Slice the carrots into rounds, ovals, or a roll cut. Heat the butter in a

wide skillet. Add the carrots, 1/2 teaspoon salt, a little pepper, the

sugar, and thyme. Add water to come to the top of the carrots. Bring to

a boil, then cover the pan and simmer until the carrots are tender, 10 to

20 minutes, depending on how they were cut. Uncover the pan, raise the

heat., and reduce the liquid until it's syrupy. (If you don't have enough

liquid, or it cooked away too fast, add more while the carrots are

cooking.) Continue cooking the carrots until they begin to brown. Check

the seasonings and toss with the parsley.

 

 

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