Minnesota Cooking: Carrots - Brown Sugar and Butter
Carrots in Caramel Sauce
I was at a party one weekend and the hostess had a roaster full of candied carrots. She used the flat cut cans of carrots, and put sticks of butter and bags of brown sugar on them. They were so good. The carrots took on the butter and sugar flavor and became more of a squash or sweet potato flavor.
Potluck at Work
I needed a dish to pass for the plant potluck and decided that I was going to use my crock pot to transport a crock full of candied carrots. Since I wanted them somewhat cooked before I brought the crock, I made them up beforehand.
I used a large 4 quart cook pan. I bought four bags of carrots, placed them in the pan and added enough water to cover. I brought them to a boil and then, simmered them for about 10 minutes or so. Long enough to be able to poke a fork into them and have the fork go through them.
Carrots Are Tender
Once the carrots were tender, I placed them in the crock pot and put a stick of butter on top of them They were hot, so the butter began to melt down into them. A cup of brown sugar and the lid on and they were ready to just work the caramel flavor into the carrots.
Since the potluck is not today, I will store the crock pot in a cool place until the morning of and then, I will plug it in at work. It's ready to just heat up and eat, so warm or low should be sufficient.
Even if you don't put enough brown sugar on them, or if you put too much on, they are going to be good.