(adapted from the Time-Life Menu Cookbook, a
publication which gathered recipes published weekly in Life Magazine in the
2 pounds carrots
1 teaspoon salt
3 tablespoons butter
3 tablespoons prepared mustard
1/4 cup brown sugar
1/4 cup chopped parsley
1. Scrape the carrots and cut them in half lengthwise, then into 2-inch sections. Cook in boiling water, with the salt added, covered, until just tender, about 20 minutes. Drain.
2. In a small saucepan, cook the butter, mustard and sugar until syrupy, about 3 minutes. Pour over carrots and simmer for 5 minutes.
3. Sprinkle with parsley just before serving.
Below, see an additional recipe for glazed carrots, not glazed with a maple-syrup sauce.
(adapted from Time-Life, The Cooking of Provincial
10 to 12 medium carrots, peeled and
cut in 2-inch cylinders or
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 to roll the carrots about in the liquid. Check to 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 pierced with the tip of a sharp knife, and the braising liquid should be a brown, syrupy glaze. If the stock has not reduced enough, remove the carrots to a plate and boil the liquid down over high heat.
Before serving, roll the carrots around in the pan to coat them with the glaze. Transfer the carrots to a heated vegetable dish, and sprinkle them with fresh parsley.
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