This classic French technique is how I learned to prepare root vegetables while I was in cooking school. The technique is so simple, yet makes an ordinary carrot something special.
Glazed Carrots
3 cups peeled and thinly sliced carrots (about 5 carrots)
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper
Place the carrots, butter, and sugar in a medium pot. Pour in enough water to barely cover the vegetables. Season with salt and pepper to taste.
Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and cook, simmering, until most of the liquid has evaporated and the carrots are tender, about 8 minutes. If the carrots are not fully cooked, add a little more water and continue cooking until they are tender. Remove from the heat and adjust the seasonings as needed. Serve immediately.
Serves 4.
Cooking Tip: This cooking technique is great for root vegetables like carrots, parsnips, turnips, and onions. If you plan to serve a medley of vegetables, it is better to glaze each type separately and then toss together just before serving.
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