How to Cook · Boiling & Steaming
Glazed Carrots
Carrots simmered in water with butter and a little sugar until the liquid cooks away and leaves a glossy glaze. The cooking water becomes the sauce, so there is nothing to drain.
- Prep
- Cook
- Total
- Yield
- 4 servings
- Category
- Side Dish
- Cuisine
- French
Ingredients
Directions
1
Simmer the carrots
Put the carrots in a wide skillet or saucepan in a single layer, then add the butter, sugar, a pinch of salt, and just enough water to barely cover. Bring to a boil, then reduce to a lively simmer and cook, uncovered, until the carrots are tender and the water has nearly evaporated, 10–15 minutes.
2
Glaze and finish
Once the water is gone, keep cooking another minute or two, swirling the pan, so the butter and sugar coat the carrots in a shiny glaze — don't let it brown. Season with salt and finish with parsley if you like.
Boiling & Steaming
