Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Glazed Carrots 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
Search the 'Net
Side Dishes
    Baked Brown Rice
    Baked Corn
    Cauliflower Puree
    Cauliflower Risotto
    Chicken - Pecan Fingers
    Corn Pudding
    Creamy Succotash
    Curly Kale
    Curried Lentils
    Curried Spinach & Brown Rice Bake
    Glazed Carrots
    Greens & Yams
    Greens, Tips On
    Grit Cakes
    Grit Chips
    Grits, Creamy
    Grits, Southern, Tips On
    Homemade Coleslaw
    Hoppin' John
    Hush Puppies
    Lemon Pasta
    Mac & Cheese
    Mennonite Potato Casserole
    Pan-Fried Rice Cakes
    Poor Man's Risotto
    Potato Dumplings
    Potato Galette
    Quik Mac & Cheese
    Scalloped Potatoes
    Whatta Potato Pancake
    White Beans & Spinach
    Wilted Spinach
Soups & Starters
Glazed Carrots

A classic French and buttery way to eat your veggies.

1 pound carrots
2 T. butter
1/2 tsp sugar
salt & pepper to taste
2 T. or more, chopped parsley

Peel and slice carrots. They can be sliced in any manner of ways, so nothing particular is called for here. Melt the butter in a fry pan or sauce pan. Stir in carrots, sugar and salt & pepper. Cover carrots with water and bring to a boil. Lower heat to a medium-low and simmer until the water evaporates and the carrots are nicely glazed. Slightly browned in spots is okay, too. Toss carrots with fresh parsley and taste and adjust seasonings if necessary.

Comments: Send us comments about this recipe