Ready in 20 minutes
Yield: 4 servings

In a medium-sized saute pan, combine:

1/8 cup unsalted butter, softened
1/2 cup vegetable stock
2 tablespoons honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon ground pepper

Mix and add:

12 pieces baby carrots, washed, trimmed and peeled

Bring to a simmer covered with buttered parchement paper, or
with a lid. Once in a while baste the carrots with its
liquid. Continue cooking until carrots are tender but not
overcooked.

If sauce is too light in consistency, remove carrots from pan and set aside covered. Continue to reduce the sauce over low heat until the right consistency is achieved.

Return the carrots and heat it through. Make sure it is well
glazed.

Adjust the seasonings according to taste if necessary.

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This article was published on Thursday 22 October 2009 à 10:33 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.