A great side dish that goes with fish, pork, or beef.

Ingredients

• 1 lb. carrots
• 1 cup chicken stock or water
• 2 tsp. sugar

• 1 tbsp. butter
• 1/2 tsp. salt

Instructions

1. Peel the carrots and cut them into 2 to 3 inch lengths (or use baby carrots). Put the stock, sugar, butter and salt in a pan wide and deep enough to hold the carrots in a single layer. A skillet is a good choice. Bring the stock to a boil.

2. Add the carrots and cover the pan. Reduce heat to a simmer. Cook 5 minutes or until the carrots are soft--not mushy--to the touch. Remove the carrots from the stock with a slotted spoon and set aside. Reduce the liquid over high heat until it is slightly thickened; return the carrots to the pan to reheat and glaze them. Makes 4 servings.

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• Carrots |
• Chicken Broth |
• Christmas |
• Easter |
• Green & Vegetable Side Dishes

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• Side Dishes |
• Side Dishes |
• Vegetable Side Dishes