The herbs add a fresh touch to this traditional and somewhat sweet side dish. Get a jump on the prep by peeling, trimming and cutting the carrots the day before; store them in a zip-top plastic bag in the fridge. You can easily double the recipe, but either use two pans or cook the carrots in batches, reheating the first batch just before serving.
Recipe courtesy of How to Cook a Turkey by editors/contributors of Fine Living; photography courtesy of Fine Living magazine
|1 1/2 pounds carrots (about 8), peeled and trimmed||1 tablespoon granulated sugar|
|About 1 cup water||1 teaspoon kosher salt; more as needed|
|2 tablespoons unsalted butter||1 1/2 tablespoons chopped fresh flat-leaf parsley, chervil or chives (optional)|
Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the halves into 2-inch lenghts to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch saute pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, sugar, and salt, and bring to aboil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a crrot with just a littel resistance), 12 to 13 minutes.
Uncover and continue to boil until the liquid evaporates and a syrup forms. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch more slat if necessary. Toss with the fresh herbs and serve.
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