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.

THE RECIPE:

Boil 1 cup Carrots until not quite fork tender.

drain.

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.