Carrots GlazedCuisine: Parve Category: Vegetable Servings: 6 Ingredients:1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias1/2 teaspoon table salt 3 tablespoons granulated sugar 1/2 cup low-sodium chicken broth 1 tablespoon unsalted butter or margarine, cut into 4 pieces 2 teaspoons lemon juice Ground black pepper toasted almonds optional craisins optional Instructions:Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, add craisins if using, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice and toasted almonds if using; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately. Not triedClick Here To Return To The Recipe List This Page Generated By: |