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Glazed Carrots




Source of Recipe


bostonglobe


List of Ingredients




1 tablespoon unsalted butter
1 pound carrots, peeled, sliced on the diagonal, 1/4" thick
2 tablespoons chicken broth or water
Salt and freshly ground pepper to taste
2 tablespoons cream sherry or Marsala
1 1/2 tablespoons chopped fresh parsley



Recipe



Melt the butter over high heat in a heavy saucepan or fry pan that has a lid. Once sizzling, add the carrots and stir until carrots are lightly coated. Add the broth or water along with salt and pepper. Bring to a boil, cover tightly and reduce heat to a simmer. Cook for about 8 minutes, shaking the pan every now and then. Remove the cover, increase the heat and boil until almost all of the liquid evaporates. Then add the sherry, reduce the heat once more to simmer and stir until sherry evaporates and carrots are glazed. Sprinkle with parsley, toss gently and serve. Serves 4.