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Submitted by Nathaniel E. Fischer, CSC
Credit: Hudson 29
2 Ib Carrots
2 Tbsp Butter, Unsalted
1 Tbsp Salt, Kosher
2 tsp Sugar, Granulated
1.5 cup Water, Cold
1. Slice carrots 1/8" thick on mandolin, using only the medium sized center cuts of the carrots (save scrap for stock)
2. In a large saute pan over medium-low heat add carrots, sugar, salt, water, and butter
3. Cook until tender, while constantly moving pan for even glazing
4.Add water if carrots are under cooked, if carrots are cooked and not glazed, drain water into a small saute pan and reduce to a glaze, then add back to carrots.
5. Cool at room temperature on a sheet pan
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