Glazed Carrots
Glazing is a basic technique using a bit of sugar and some butter, to create a luxuriously glossy look to your root vegetables. You can add some seasoning, such as flaky sea salt, some parsley, or just serve gloriously naked, bathed in the simple glaze.
Ingredients
- 1 lb. carrots peeled, and chopped into 1” irregularly shaped is best. This is about 2 cups of carrots.
- 1 tbs butter
- 2 tsp sugar
- 1 cup water
- flaky sea salt, freshly ground black pepper and parsley are optional garnishes
Instructions
- In a medium-sized saucepan, cover the carrots with water and add the sugar and butter. Bring the water to a boil and then lower the heat to medium. Stir to incorporate the butter and sugar completely.
- Stir the carrots occasionally, testing after 2 to 3 minutes to check for doneness. When a sharp knife tip can pierce the carrot easily, they are done.
- Remove from the liquid, using a slotted spoon and reserve in a medium-size mixing bowl. Reduce the liquid to a syrup. Then, add the syrup to the carrots and toss to glaze.
- Serve warm.
Notes
Optional garnishes include flaky sea salt, freshly ground black pepper, and parsley.