Julia Childs Glazed Carrots Recipe 55 Food

JULIA'S CARROTS

Steps:

• In a large saucepan, whisk together the dissolved Glace de Viande Gold®, sugar, pinch of pepper, and butter over medium heat until the butter is melted.  Add the carrots and stir to combine.
• Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze.  If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan.  Season to taste with salt and additional pepper.
• Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.

GLAZED JULIENNED CARROTS

Steps:

• In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

JULIA CHILDS' GLAZED CARROTS RECIPE - (5/5)

Steps:

• Put the first five ingredients in a pan on the stove and heat to melt the butter. Add the carrots to the pan and cover. Boil slowly till tender, about 20 to 30 minutes

GLAZED CARROTS

Steps:

• Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus ¾ cup water.
• Simmer over medium-low heat, covered, 20 minutes.
• Remove cover and raise heat to high.
• Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
• Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
• Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
• Serve immediately.