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“This has carrots cooked in a sweetened broth that makes the carrots taste richer.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 10 -12 medium carrots, peeled, and cut into 2 inch cylinders (or 2 lb baby carrots)
  • 1 12 cups beef stock (or chicken stock, fresh or canned)
  • 4 tablespoons butter
  • 4 tablespoons sugar (white or brown)
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 tablespoons chopped fresh parsley (to garnish)

Directions

  1. In a large skillet, bring all ingredients except parsley to boil.
  2. Cover and simmer over low heat, shaking skillet occasionally to roll carrots.
  3. If liquid cooks away too fast, add more stock. In 20-30 minutes, the liquid should be a brown, syrupy glaze.
  4. Transfer carrots to a heated vegetable dish and sprinkle with parsley.

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