Cynthias Glazed Carrots Recipes

CYNTHIA'S GLAZED CARROTS

Steps:

• In a nonstick skillet, combine the chicken stock, carrots, salt, and 1/4 cup brown sugar. Bring to a boil. Cover and simmer for about 5 minutes.
• Uncover and simmer for another 2 minutes. Then stir in 1/4 cup butter and the remaining sugar. Cook on low heat, stirring occasionally for 3 minutes.
• Remove from heat and add the lemon zest and juice, salt and pepper.
• Meanwhilce, in a seperate skillet over low heat, melt 1 tbsp of butter and pour in the walnuts. Saute 8-10 minutes until toasted.
• Combine the carrots and walnuts in a serving dish. Serve immediately.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

GLAZED CARROTS

Steps:

• Combine the water, butter, sugar, salt and pepper in a 10-inch skillet. Add the carrots and place over medium-high heat. Cook, stirring occasionally, until all of the water has evaporated and the carrots are tender, about 20 minutes. Divide among 4 plates and serve.