Glazed Carrots
From: Elle Magazine
Recipe type: side dish
Cuisine: French
Serves: 6-8
- 2 kilos carrots (over 4 lbs), peeled and cut in large chunks
- 110 g butter divided (4 oz)
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ t white pepper
- water
- Cover peeled, cut carrots with water and put half the butter.
- Cook til water is gone.
- Add remaining butter, sugar, salt, pepper and sauté til caramelised and all the carrots are soft.
- Eat hot as a side dish.
Recipe by A Lady In France at https://aladyinfrance.com/glazed-carrots/
3.2.1275