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Glazed Carrots

500g (1 lb) Carrots
Salt and Pepper
2 Teaspoons sugar
60g (2 oz.) Butter

Peel or scrub the carrots and cut them into slices along the length.
Cut these slices into strips making long thin chips.
Put these into a frying pan and barely cover with water.
Add the butter, the sugar and the salt and pepper to the pan.
Bring these to the boil and boil quite briskly until nearly all of the water is evaporated. Taste the carrots, if their tender they are ready now, if not add another cup of water and taste again when that has gone. They should end up covered with a shiny glaze.



September 29, 2008 09:48 PM | 0 Comments
  Martin Dwyer
Consultant Chef