Carottes Glacées (Glazed Carrots)

What do you get when you have a bag of carrots, a stick of butter, and a bunch of time to cook them? Um, let's try pure heaven. Otherwise, you'd call it a French classic à la Julia.

Carottes Glacées (Glazed Carrots)

1 1/2 lbs carrots, peeled, quartered and cut into 2-inch lengths
1 1/2 cups chicken stock
2 tbp granulated sugar
pinch of pepper
6 tbsp butter
2 tbsp very finely minced parsley, or 1 tbsp dried parsley



1. Boil the carrots slowly in a covered saucepan with the stock, sugar, pepper and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze.



2. Serve on a hot dish and sprinkle with parsley.



The Verdict: Although half asleep, Amir ate these by the fistful. I wasn't asleep but ate them by the fistful as well.

OK, OK--that's a lot of butter for a bunch of carrots. But the syrup over an already sweet vegetable is amazing. They just melt in your mouth.

By the way, the whole bit about 2" quartered carrots? Or the part about the hot dish? Yeahhhh right. Great idea that makes me imagine duly impressed dinner guests, but since I was just feeding the Kinaymans on a Friday night, it was bagged, peeled, and cut baby carrots served in a porcelain dish. Try these carrots. You could serve them on a paper plate and you'll still hear angels singing.