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Glazed Carrots With Herbs


225 g carrots, trimmed (sliced on the d
25 g unsalted butter*
150 ml vegetable stock
1/2 tsp sugar
1 tsp fresh minced parsley
1 tsp fresh dill, finely chopped
1 salt and pepper

*(Vegans use vegan margarine or oil instead of butter)

A classic way of cooking carrots, particulary good in summer using
fresh baby carrots and parsley from the garden.

Cook the carrots in boiling salted water for 5 minutes, or until they
are just tender. Drain them in a colander, and refresh them under
running cold water. In a frying-pan toss the carrots in the butter
over moderate heat until they are well coated. Add the stock, sugar,
and salt and pepper to taste, and cook the mixture over a moderately
high heat, tossing the carrots, until the liquid is reduced to a
glaze. Stir in the parsley and the dill. Serve hot.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias





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