Glazed carrots from Cook's Illustrated Magazine, Mar/Apr 2003 (page 18)

  • carrots

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Notes about this recipe

  • mfto on July 29, 2011

    This is a very simple but wonderful way to cook carrots. I use water instead of chicken stock. You cook the carrots with a little sugared water and then when the carrots are tender and water evaporated, you add more sugar and let the carrots caramelize. A little fresh lemon juice is the finishing touch to add freshness.

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