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| Glazed Carrots & Shallots |
The cooking time will vary depending on the kind and size of the carrots and on
how soft you like them. I prefer mine with a little bite left to them.
Ingredients
1 1/2 pounds carrots, peeled
6 shallots
4 tablespoons unsalted butter, cut into pieces
1/3 cup water
coarse salt
2 to 3 tablespoons sugar
Method
If using small or baby carrots, leave them whole; if using large carrots, cut them in
half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4
inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller
ones in half. Put the vegetables in a pan large enough to hold them in a thin layer.
Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to
medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking
to be sure the vegetables aren’t too dry.
Add a few drops of water if needed. Remove the lid, increase the heat to high, and
cook, stirring frequently and scraping the bottom of the pot, until the carrots are
caramelized and glazed, about another 10 min.
how soft you like them. I prefer mine with a little bite left to them.
Ingredients
1 1/2 pounds carrots, peeled
6 shallots
4 tablespoons unsalted butter, cut into pieces
1/3 cup water
coarse salt
2 to 3 tablespoons sugar
Method
If using small or baby carrots, leave them whole; if using large carrots, cut them in
half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4
inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller
ones in half. Put the vegetables in a pan large enough to hold them in a thin layer.
Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to
medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking
to be sure the vegetables aren’t too dry.
Add a few drops of water if needed. Remove the lid, increase the heat to high, and
cook, stirring frequently and scraping the bottom of the pot, until the carrots are
caramelized and glazed, about another 10 min.