Glazed Carrots

The Complete Vegetarian Cookbook by America's Test Kitchen (p290)

  • Bring to boil in 12 inch skillet.
  • Reduce to simmer, cover, cook, stirring occasionally, until almost tender, 5 min.
  • Uncover, return to boil, until thickened and reduce to about 2 T, 2 min.
1 lbs carrots, peeled, sliced 1/4 inch on bias
1/2 c vegetable broth
1 T sugar
1/2 t salt
Stir in, cook until completely tender and glaze is lightly golden, 3 min.
2 T sugar
1 T butter, cut in 4 pieces
  • Off heat, stir in.
  • Season with salt and pepper
2 t lemon juice