Monday, August 25, 2008
Glazed Carrots
1) Peel and cut the carrots into equal sizes. The best way to cut them is by performing an oblique cut as shown above. However, you may cut them into batons, medallions or which ever way you prefer.
2) Melt the butter in a large pan or a wok and add the carrots. Saute the carrots in the butter until all carrots have been coated for about 2-3 mins. For butter lovers, add more butter!
3) Add the sugar and stir the carrots until evenly mixed. Add the stock.
4) Bring the entire mixture to a simmer (small, gentle but vigorous bubbling) until the carrot becomes fork tender. Taste for a tenderness check.
5) By the time the carrots are tender, the liquid should have been reduced (water content evaporated) to form a glaze coating of butter and sugar. The carrots should be shiny and tender.
6) Adjust with salt and pepper and serve.
Note* One may add some herbs or spices to create color and flavour. I added chopped parsley above. Black pepper specks also create nice visual impact and adds nicely to flavour.
Note* You may combine this with other vegetables. Buttered corn? Fresh tomato slices or cherry tomatoes? Shredded cabbage? Or some rice? Let your imagination run wild ok =)
