Glazed Carrots

Glazed Carrots
Glazed Carrots
Ingredients
  • 1pound carrotpeeled and sliced 1/4-inch thick on the bias
  • 1teaspoon coarse salt
  • 3tablespoons sugar
  • 1/2cup chicken stock
  • 1tablespoon buttercut into 4 pieces
  • 2teaspoons lemon juice
  • a/n black pepper
Yield:
Instructions
  1. Bring carrots, salt, 1 tablespoon sugar, and stock to boil, covered, in 12-inch skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
  2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
  3. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
  4. Off heat, add lemon juice; toss to coat.
  5. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.