Carottes Glacees

Carottes Glacees (kah-roht glah-say) are cooked slowly in water and sugar. As the water reduces, the carrots become glazed and syrupy.

1 lb. carrots, scraped and cut into 1 inch slices 8 fl. oz. water

1 tablespoon sugar

1 tablespoon butter

1 teaspoon salt

1 tablespoon chopped parsley

Put the carrots in a medium-sized sauce-pan with the water, sugar, butter and salt. Cover the pan and cook over low heat

for about 30 minutes, or until the carrots are tender and a small amount of thick rich syrup remains.

Turn into a hot serving dish. Sprinkle with the parsley and serve.

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