What you need
7 or 8 small to medium carrots peeled
1 tbsp butter
¼ cup white wine, cooking wine, or non alcoholic cooking wine or an extra 1/4 cup broth and no additional salt
¼ cup chicken broth
Salt to taste
Black pepper to taste
A couple of anise hyssop leaves
1 ½ tbsp sugar
How to:
ENJOY!
7 or 8 small to medium carrots peeled
1 tbsp butter
¼ cup white wine, cooking wine, or non alcoholic cooking wine or an extra 1/4 cup broth and no additional salt
¼ cup chicken broth
Salt to taste
Black pepper to taste
A couple of anise hyssop leaves
1 ½ tbsp sugar
How to:
- Melt the butter in a large pan
- Add the carrots, salt, and pepper
- Add the liquids, increasing the heat to medium-high and bring to a simmer
- Add the anise hyssop leaves
- Cover the pan loosely and simmer until the carrots are just tender (took about 10 minutes for these carrots)
- Uncover the pan and add the sugar, stirring well
- Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, probably for another 5 minutes or so
- Serve hot with Rosemary & Thyme Fusion Steak and BFT Mashed Potatoes
ENJOY!