Glazed Carrots
Ingredients
- 1.3 lb young carrots
- 2 oz butter
- 3 sugar lumps
- 1/4 tsp salt
- beef stock
for the garnish
- 1 tbsp chopped parsley
Instructions
- Prepare the carrots but leave them whole.
- Heat the butter in a saucepan. Add the carrots, sugar, salt, and enough stock to half cover the carrots.
- Cook gently, without a lid, for 15-20 minutes or until the carrots are tender, shaking the pan occasionally.
- Remove the carrots with a perforated spoon and keep warm.
- Boil the stock rapidly in the pan until it is reduced to a rich glaze.
- Replace the carrots, 2-3 at a time, and turn them in the glaze until they are thoroughly coated.
- Place on a serving dish and garnish with parsley before serving.
Calories: 175 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 349 mg
Potassium: 481 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 25066 IU
Vitamin C: 10 mg
Calcium: 54 mg
Iron: 1 mg