Edna Lewis' Glazed Carrots
Glazed Carrots
Adapted from The Taste of Country Cooking by Edna Lewis
Serves 4-5
Scrub and wash:
4-5 medium carrots
Slice carrots slightly on the diagonal into thin elongated coins, about the thickness of a nickel.
In a skillet large enough so carrots are in a single layer, heat until foamy:
2 tablespoons unsalted butter
Immediately add carrots and stir continually for 2-3 minutes. Add:
2 tablespoons water
Cover with lid, reduce heat so carrots don't brown, and cook for 4 minutes. Remove lid, stir carrots and test for doneness. When done to your liking, sprinkle onto carrots:
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
Turn up the burner to melt the sugar, stirring briskly so sugar doesn't brown. Sprinkle carrots with:
minced fresh herbs
Serve hot.
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