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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 4 servings |
||
| Calories 105 | ||
| Calories from Fat 54 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 120mg | 5% | |
| Potassium 365mg | 10% | |
| Total Carbohydrate 13.0g | 4% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 7.3g | ||
| Protein 1.1g | 2% | |
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Ingredients
Directions
1
Cut carrots cross-wise to make 1/4 inch slices.2
Heat butter in a cooking pan.3
Add carrots, sugar, and water or chicken stock.4
Bring to a boil and cover.5
Simmer until tender.6
Remove carrots and reduce liquid until syrup-like consistency is reached.7
Return carrots and coat in syrup.8
Season with salt if desired.9
Garnish with lemon slices and parsley.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Cuisine > North American > Canadian > Quebec
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Savory
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Featured Reviews for This Recipe
From: Cookin-jo
On Jul 15, 2008
I was looking for a change from my usual carrot recipe and I'm so glad I tried this one. Fantastic! I used 1 1/2 pounds of baby carrots. I also used condensed chicken broth and honey in place of the sugar. It did reduce down to a syrup consistency using these. The broth gave the carrots a wonderful flavour! This recipe is delicious as is but would also be easy to play around with, using different flavoured broths and herbs. Excellent!
From: Chef #774591
On Feb 25, 2008
I used water instead of chicken broth. It tasted very good and brought out the natural sweetness of the carrots. I think this gets 5 stars for simplicity, but if one uses some herbs/greens, it may taste more authentic. (BTW: I also accidentally destroyed a pan by not watching the reduction closely.)
From: sugarpea
On Jun 15, 2005
I divided this in half and was surprised that I had to reduce the liquid to about one tablespoon before it got syrupy - but syrup it became, finally. Delicious. This is the default glazed carrot recipe at our house now.
From: RéeLani
On Jun 20, 2005
Have made these twice now and as yet haven't achieved syrup consistency, but since it's an easy dish and popular with everyone, I'll be making it again.
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