Carottes glacees (glazed carrots)
Yield: 6 Servings
Ingredients:
- 1/4 c Butter or margarine
- 1 c Dry white wine
- 2 tb Sugar Snipped parsley
- 1 lb Carrots cut/julienne strips
- 1 c Water
- 1 ts Salt
Instructions:
Melt butter in 10-inch skillet; add carrots wine water sugar and salt. Heat to boiling. Cook uncovered over medium heat until carrots are crisp-tender and only butter-sugar mixture remains about 40 minutes. Garnish with parsley. NOTE: If carrots are crisp-tender and extra liquid remains remove carrots with slotted spoon. Continue cooking liquid until only butter-sugar mixture remains. Return carrots to skillet; cook until carrots are glazed about 2 minutes.
