Tuesday, July 28, 2009

Quick Glazed Carrots, p. 277

Ingredients: carrots, butter or EVOO, salt, pepper, lemon juice.

I had carrots on hand from my last Angel Food package and decided to glaze them as part of an afternoon lunch. I’ve glazed carrots before with whiskey, which is delicious, but a little fattening.

For this recipe Mark Bittman suggests using water, wine or stock to simmer the carrots in. I choose wine since we had some on hand and I love cooking with wine. I used butter as well and those two flavors really worked well together.

Let your carrots cook in the wine, butter, sat and pepper for several minutes and garnish with a little lemon juice. Simple and delicious.

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