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2 lb carrots, peeled and sliced in 1-in/2-cm pieces 1 kg
2 cups chicken stock 500 mL
4 tbsp butter 60 mL
3 tbsp brown sugar 45 mL
coarse salt and freshly ground pepper
2 tbsp chopped fresh parsley 30 mL
Simmer the carrots, covered, in the stock with butter, sugar, salt and pepper until they are tender and the liquid has reduced to a glaze. If the liquid does not reduce fast enough during cooking, uncover for the last 10 minutes or so. When cooked, sprinkle with parsley and serve in a heated dish.
2 cups chicken stock 500 mL
4 tbsp butter 60 mL
3 tbsp brown sugar 45 mL
coarse salt and freshly ground pepper
2 tbsp chopped fresh parsley 30 mL
Simmer the carrots, covered, in the stock with butter, sugar, salt and pepper until they are tender and the liquid has reduced to a glaze. If the liquid does not reduce fast enough during cooking, uncover for the last 10 minutes or so. When cooked, sprinkle with parsley and serve in a heated dish.
