Follow these steps for perfect results
carrot
cut into 1 1/2 inch strips
butter
divided
sugar
flour
salt
Cut the carrots lengthwise into 1 1/2 inch strips.
Place the carrots in a pot and almost cover with boiling water. Add salt to taste.
Add a tablespoon of butter to the pot.
Simmer the carrots for 30 minutes, or until tender.
In a small bowl, mix the remaining tablespoon of butter with the flour until smooth.
Add the butter and flour mixture to the carrots and stir for a few minutes to thicken the sauce.
Add the sugar and boil for 5-10 minutes, or until the liquid is nearly evaporated and the carrots are glazed.
Expert advice for the best results
For a richer flavor, use brown butter.
Add a pinch of cinnamon or nutmeg for extra warmth.
Garnish with fresh parsley or dill.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a shallow bowl, drizzled with pan juices. Garnish with fresh herbs.
Serve as a side dish with roasted meats
Serve over rice or couscous
Serve as part of a vegetarian meal
The slight sweetness and acidity of Riesling complements the carrots.
Discover the story behind this recipe
Common side dish in many Eastern European cuisines.
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