Glazed Carrots With Herbs Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
225 gram: Carrots, trimmed (sliced on the diagonal 0.5 cm (1/4 inch) thick)
25 gram: Unsalted butter*,
150 milliliter: Vegetable stock,
1/2 tsp: Sugar,
1 tsp: Fresh minced parsley,
1 tsp: Fresh dill, finely chopped
Salt and pepper,
Directions:
*(Vegans use vegan margarine or oil instead of butter)
A classic way of cooking carrots, particulary good in summer using
fresh baby carrots and parsley from the garden.
Cook the carrots in boiling salted water for 5 minutes, or until they
are just tender. Drain them in a colander, and refresh them under
running cold water. In a frying-pan toss the carrots in the butter
over moderate heat until they are well coated. Add the stock, sugar,
and salt and pepper to taste, and cook the mixture over a moderately
high heat, tossing the carrots, until the liquid is reduced to a
glaze. Stir in the parsley and the dill. Serve hot.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
A classic way of cooking carrots, particulary good in summer using
fresh baby carrots and parsley from the garden.
Cook the carrots in boiling salted water for 5 minutes, or until they
are just tender. Drain them in a colander, and refresh them under
running cold water. In a frying-pan toss the carrots in the butter
over moderate heat until they are well coated. Add the stock, sugar,
and salt and pepper to taste, and cook the mixture over a moderately
high heat, tossing the carrots, until the liquid is reduced to a
glaze. Stir in the parsley and the dill. Serve hot.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp