- 10 to 12 medium carrots peeled and cut in 2-inch cylinders or olive shapes
- 4 tablespoons butter
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups beef or chicken stock fresh or canned
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- In a heavy 8- to 10-inch skillet, bring the carrots, stock,butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet occasionally toroll the carrots about in the liquid. Checkto see that the liquid is not cooking away too fast; if it is, add more stock.
- In 20 to 30 minutes the carrots should be tender when piercedwith the tip of a sharp knife, and the braising liquid should be a brown, syrupyglaze. If the stock has not reducedenough, remove the carrots to a plate and boil the liquid down over high heat.
- Before serving, roll the carrots around in the pan to coatthem with the glaze. Transferthe carrots to a heated vegetable dish, and sprinkle them with fresh parsley.
(adapted from Time-Life, The Cooking of Provincial France)