Wednesday, February 16, 2011

Cooked Carrots

These were the first thing to disappear on three little boys' plates, last night.
2 lbs cut or mini carrots
olive oil
1 tsp salt
1 c chicken stock
1/4 c sugar
1 T lemon juice
1 T unsalted butter

Heat a 2-quart dutch oven or pan with lid over medium-high heat.  Drizzle with olive oil.  Add carrots and salt.  Stirring frequently, cover with lid and cook 15 minutes or until the carrots start to brown. Add chicken stalk and sugar reduce heat to keep a low simmer.  Cook another 10 minutes covered.  Uncover, add lemon juice.  Raise heat to medium and cook another 10 minutes until most but not all of the liquid disappears.  Add butter.  Gently toss and serve.

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