If the carrots are large, cut them into large sections after washing and peeling them. In a large saucepan, or better, a high-sided frying pan, put the carrots, add just enough cold water to cover the carrots, add half of the butter. Cook, uncovered, over a medium high heat, stirring once or twice without breaking the carrots. As soon as the water evaporates, add the remaining butter, salt, pepper, dust with two level tablespoons sugar. SautÄ over a low heat, glaze the carrots until they are coated with pale, shining caramel. In winter, blanch the carrots in a lot of boiling salted water; when they are half cooked, cook with the butter and the sugar as mentioned above.
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4 1/2 lbs carrots
1/2 cup butter
2 tbsp sugar
salt, pepper
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15
mn
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35
mn
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Carrots, thus cooked, go with all grilled or roast meat, such as poultry.
