Carottes glacees (glazed carrots)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1 | cup | Dry white wine |
| 2 | tablespoons | Sugar |
| Snipped parsley | ||
| 1 | pounds | Carrots,cut/julienne strips |
| 1 | cup | Water |
| 1 | teaspoon | Salt |
Directions
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.