| Braised Carrots (printer friendly) Serves 4  1 pound carrots, peeled, quartered lengthwise, and cut into even sticks1/2 cup water or chicken stock 1 1/2 tablespoons butter 1 teaspoon brown sugar 1/2 teaspoon salt 1 tablespoon chopped parsley 1. Place carrots, water or stock, butter, brown sugar and salt in a saute pan that is large enough to hold the carrots in a single layer. 2. Simmer, covered, over medium heat until the carrots are tender and most of the liquid has been absorbed, 15-20 minutes. When the pan is almost dry, continue to cook the carrots for a few minutes more, then season with parsley. Serve. |