Quick-Braised Carrots With Butter
photo by Velouria L.
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 453.59 g carrots, peeled and cut into 1/4 inch-thick slices or 453.59 g baby carrots
- 29.58 14.79 ml canola oil or 14.79 ml vegetable oil
- 59.14 ml water
- 14.79 ml maple syrup or 4.92 ml sugar
- salt, to taste
- fresh ground black pepper, to taste
- 14.79-29.58 ml minced fresh parsley or 14.79-29.58 ml mint, for garnish
directions
- Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
- Turn heat to medium-low and cook for 5 minutes.
- Uncover saucepan and raise the heat a little.
- Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
- Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
- Taste and adjust salt and pepper if necessary.
- Garnish with the fresh parsley or mint and enjoy!
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Reviews
-
I made these last night and they were almost gone before the fried Swai hit the table. My mistake in thinking the family would hold off until I sat down. haha I used the maple sugar option and will definitely stick with that option. On the plus side, I did get an extra serving of fish as a compensation for their behavior.
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RECIPE SUBMITTED BY
Velouria L.
Eugene, Oregon