Wednesday, August 11, 2010

recipe 20: SUGARED CARROTS (side dish-vegetables)

SOURCE:  I was vacationing with some family and friends at our beach house in the Outer Banks. My friend, Amy, made these carrots as a side dish one night. Everyone raved about how great they were. Not cooked to a mush like most cooked carrots, they have a sweet and buttery sauce that make them delightful. I have made them several times.  You can use Baby Carrots, or can peel and chop regular carrots to make this. Whatever you have available.

Boil 1 cup Carrots until not quite fork tender.

In a cup mix together:
1/4 cup water
1 tsp cornstarch
set this aside for later.

In a saucepan over medium-high heat:
2 TBSP butter
3 TBSP sugar
stir this well until the butter is melted and sugar is incorporated.
Add the cooked carrots back in and toss so all carrots have a nice glaze.
Cook over medium heat for 5 minutes.

stir in the water/cornstarch mixture and mix well. Cook another 5 minutes until mixture has thickened and carrots are tender.

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