Top | The Best-Loved and Brand-New Joy of Cooking
(recipe, Ethan Becker, Marion Rombauer Becker, Irma S. Rombauer)
- 1 lb. carrots, quartered lengthwise
- ½ cup water or chicken or beef stock or broth
- 1½ Tbsp. butter
- 1 tsp. sugar or brown sugar
- ½ tsp. salt
- 1 Tbsp. chopped parsley, chervil, or tarragon
- Black pepper to taste
- In a skillet or sauté pan that is wide enough to hold the carrots in a single layer, place the carrots, liquid, butter, sugar, and salt. Bring to a simmer, then reduce the heat and simmer, covered, until the carrots are tender and most of the liquid has been absorbed, 15 to 20 minutes. Uncover and cook for a few minutes more, then season with the herbs and pepper.
Variation: Glazed Carrots. Prepared Braised Carrots, above, but increase the sugar to 1½ tablespoons and the butter to 2 to 3 tablespoons. Add 1 tablespoon brandy. Cook the carrots, covered, until a syrupy glaze forms on the bottom of the pan. Uncover and roll the carrots around in the pan until they are well coated. Turn them into a serving dish and garnish with chopped mint or parsley.