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Glazed Young Carrots




Source of Recipe


Scandinavian
This dish, which uses quite a lot of sugar and fat for a vegetable dish, is worth making if the carrots are really young and tender, and then it is delicious. Wash the carrots and scrub with a stiff brush to remove the skins. To a pound and a half of carrots you will need 3 tablespoons butter and 2 dessertspoons of sugar. Put the carrots in a small saucepan. Cover with water and add the sugar and fat. Let it boil without a lid until the liquid is reduced to a syrupy consistency and the carrots are done. care must be taken not to burn them, and the pan should be shaken frequently. Serve with the syrup poured over, preferably as a separate course by themselves.