Cynthia's Glazed Carrots Recipe
Ingredients
| Carrots | 6 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| 1/4 cup plus 2 tablespoons brown sugar | ||
| Chicken stock | 1/2 Cup (16 tbs) | |
| 1/4 cup plus 1 tablespoon unsalted butter | ||
| Lemon juice | 2 Teaspoon | |
| Lemon zest | 1 Teaspoon, grated | |
| black pepper | 1 | |
| Walnuts | 1/2 Cup (16 tbs) | |
Directions
Combine the carrots, salt, 1/4 cup of the brown sugar, and the chicken stock in a nonstick skillet and bring to a boil over high heat.
Cover, reduce the heat, and simmer for about 5 minutes.
Uncover the skillet and simmer for about 2 minutes more.
Stir in 1/4 cup of the butter and the remaining 2 tablespoons of the brown sugar to the skillet.
Cook the carrots on low heat, stirring to coat them with the glaze, about 3 minutes.
Remove the skillet from the heat and add the lemon juice, lemon zest, and additional salt and pepper to taste.
Place the walnuts and the remaining 1 tablespoon of the butter in a separate skillet over low heat.
Saute the walnuts until toasted, 8 to 10 minutes.
Spoon the carrots into a serving dish and top with the toasted walnuts.
Cover, reduce the heat, and simmer for about 5 minutes.
Uncover the skillet and simmer for about 2 minutes more.
Stir in 1/4 cup of the butter and the remaining 2 tablespoons of the brown sugar to the skillet.
Cook the carrots on low heat, stirring to coat them with the glaze, about 3 minutes.
Remove the skillet from the heat and add the lemon juice, lemon zest, and additional salt and pepper to taste.
Place the walnuts and the remaining 1 tablespoon of the butter in a separate skillet over low heat.
Saute the walnuts until toasted, 8 to 10 minutes.
Spoon the carrots into a serving dish and top with the toasted walnuts.
Chef
