In the fall when they are at their peak, carrots are so tender that you don’t need to bother to peel them. Simply wash them and cut them in half. The sugar glaze enhances their natural sweetness. Serves 4.
1 tablespoon butter
1 bunch carrots
a pinch of sugar
salt and pepper
1 cup vegetable or chicken stock or broth
- Melt the butter in a skillet over medium-high heat. Add the carrots and sauté until they are slightly browned.
- Season with sugar, salt and pepper. Add the stock, bring to a boil, turn down to a simmer, cover and cook until the carrots are tender. Remove the cover and continue cooking until the liquid has evaporated and has “glazed” the carrots.