Julia's Carrots

Name: Julia&#39;s Carrots
Ingredients: A generous tablespoon Glace de Viande Gold® or Glace de Veau Gold® dissolved in 1 1/2 cups hot water; 2 tablespoons sugar; Pinch of ground black pepper, plus additional as needed; 6 tablespoons unsalted butter; 1 1/2 pounds carrots, peeled, quartered, and cut into 2-inch lengths; Salt; 2 tablespoons chopped fresh parsley

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Servings: 6

Cost: $2.41 /serving

Author : More Than Gourmet

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Ingredients

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A generous tablespoon Glace de Viande Gold® or Glace de Veau Gold® dissolved in 1 1/2 cups hot water2 tablespoons sugarPinch of ground black pepper, plus additional as needed6 tablespoons unsalted butter1 1/2 pounds carrots, peeled, quartered, and cut into 2-inch lengthsSalt2 tablespoons chopped fresh parsley

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Instructions

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Step 1

In a large saucepan, whisk together the dissolved Glace de Viande Gold®, sugar, pinch of pepper, and butter over medium heat until the butter is melted. Add the carrots and stir to combine.

Step 2

Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze. If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan. Season to taste with salt and additional pepper.

Step 3

Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.

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Julia&#39;s Carrots