Vegetables
Perfect Carrots - Everytime!
Perfect Carrots I don't know if this recipe is in any of his books, but I saw it many years ago on a tv show with Jacques Pepin. I have been making carrots this way ever since and they never fail to come out great.
Directions
- Peel the carrots and slice them into any shape you desire ( ie.
- wedges or coins) and place them in a 2 qt sauce pan.
- Fill the pot with water so that it just covers the carrots.
- Add the sugar and butter.
- Place a lid slightly ajar on top of the pan and bring to a boil.
- When most of the liquid is gone the carrots will be tender and done with a very nice glaze on them.
- For 5-6 large carrots coin sliced should take about 20 minutes total time.
- Pierce with a fork or tip of a knife to see if done.
- For a truly unique twist, soak some raisins in brandy till they plump and when carrots are done, drain most of the liquid, add the raisins and about ½ a cup of heavy cream and bring up to heat .
- Reduce liquid by about half and you now have creamed carrots.