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You can use brown sugar instead of white, but in that case, omit the herbs.Serves four to six.
ingredients
1-1/2 lb. carrots (about 8), peeled and trimmed
About 1 cup water
2 Tbs. unsalted butter
1 Tbs. granulated sugar
1 tsp. kosher salt; more as needed
1-1/2 Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)
how to make
Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, sugar, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 12 to 14 min. Uncover and continue to boil until the liquid evaporates and forms a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch more salt if necessary. Toss with the fresh herbs, if you like, and serve.
From Fine Cooking 55, pp. 53
January 1, 2003
photo: Sarah Jay
