Carottes Glaceesside dish 1/4 cup butter or margarine 1 cup dry white wine 2 tablespoon sugar 1 snipped parsley 1 lb carrots,cut/julienne strips 1 cup water 1 teaspoon salt Melt butter in 10-inch skillet; add carrots, wine, water, sugar and salt. Heat to boiling. Cook uncovered over medium heat until carrots are crisp-tender and only butter-sugar mixture remains, about 40 minutes. Garnish with parsley. NOTE: If carrots are crisp-tender and extra liquid remains, remove carrots with slotted spoon. Continue cooking liquid until only butter-sugar mixture remains. Return carrots to skillet; cook until carrots are glazed, about 2 minutes. |
