Glazed carrots by chef zarnak

Glazed carrots

• water 
• ½ kg carrots, cut into 2 inch sticks or 1/2kg baby carrots
• salt 
• 2 tablespoons butter 
• 2 tablespoons brown sugar
• 1/4 teaspoon ground nutmeg


In a saucepan, add carrots and just enough water to cover them with 1/4 teaspoons salt. Bring to a boil. Cover, then cook carrots until they are tender-crisp; drain well. Return the carrots to the saucepan. Mix in the butter, sugar, 1/4 teaspoons salt and the nutmeg. Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed. Transfer glazed carrots to a bowl and serve.

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