Quick-Braised Carrots With Butter |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination. Ingredients:
1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots |
2 tablespoons butter or 1 tablespoon canola oil or 1 tablespoon vegetable oil |
1/4 cup water |
1 tablespoon maple syrup or 1 teaspoon sugar |
salt, to taste |
fresh ground black pepper, to taste |
1 -2 tablespoon minced fresh parsley or 1 -2 tablespoon mint, for garnish |
Directions:
1. Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
2. Turn heat to medium-low and cook for 5 minutes.
3. Uncover saucepan and raise the heat a little.
4. Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
5. Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
6. Taste and adjust salt and pepper if necessary.
7. Garnish with the fresh parsley or mint and enjoy!
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