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Braised Carrots

From the book The Best-Loved and Brand-New Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

Serves

Culinate editor’s note: This classic, easy, and quick-cooking side dish is excellent as part of a Thanksgiving spread or just served alongside roast chicken and mashed potatoes.

Ingredients

	1	lb. carrots, quartered lengthwise
	½	cup water or chicken or beef stock or broth
	1½	Tbsp. butter
	1	tsp. sugar or brown sugar
	½	tsp. salt
	1	Tbsp. chopped parsley, chervil, or tarragon
	~	Black pepper to taste

Steps

In a skillet or sauté pan that is wide enough to hold the carrots in a single layer, place the carrots, liquid, butter, sugar, and salt. Bring to a simmer, then reduce the heat and simmer, covered, until the carrots are tender and most of the liquid has been absorbed, 15 to 20 minutes. Uncover and cook for a few minutes more, then season with the herbs and pepper.

Notes

Variation: Glazed Carrots. Prepared Braised Carrots, above, but increase the sugar to 1½ tablespoons and the butter to 2 to 3 tablespoons. Add 1 tablespoon brandy. Cook the carrots, covered, until a syrupy glaze forms on the bottom of the pan. Uncover and roll the carrots around in the pan until they are well coated. Turn them into a serving dish and garnish with chopped mint or parsley.

This content is from the book The Best-Loved and Brand-New Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer.

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