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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe a few years ago when i used to 'study' in my community college library. it was from Gourmet Magazine. I tried it and really loved by the recipe accidently went through the wash. Ingredients:
2 lbs medium carrots (about 12) |
2 tablespoons unsalted butter |
2 tablespoons brown sugar |
1/2 cup water |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
1/8 teaspoon cayenne (to taste) |
Directions:
1. Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
2. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.
3. Add brown sugar, stirring until sugar is melted.
4. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
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