Glazed Baby Carrots

ART: Chef Hat

8 oz baby carrots
2 tbsp butter
2tbsp light brown sugar
1tbsp fresh parsley, chopped
salt and pepper to taste
1 tsp. saute dust
1tbsp. white wine

Blanche carrots by boiling in water for about 5 minutes then cool down in cold water to stop the cooking process.

In a saute or fry pan mix butter, brown sugar, parsley, and salt and pepper on medium heat.

Place cooled carrots in mixture, roll around and sprinkle saute dust on top.

Delgaze with white wine and roll carrots until caramelized or candied. This process takes about 7 minutes.

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