Glazed Carrot Recipe
My Mother in laws Glazed Carrot recipe has made me a fan of cooked carrots.
I've always liked raw carrots, but cooked carrots were not my favorite vegetable. My Mom tried to get me to eat them when I was a kid, and she didn't have much success. My kids ate baby pureed carrots, they liked them, and I even tried cooking carrots to have with their supper when they were little. They didn't like them either.
Don't get me wrong I'm not really a picky eater, I'll eat cooked carrots, they just aren't my favorite vegetable. I even grew carrots in my garden for soup and stew. But now, I have found a new recipe and it's like eating sweet carrot candy.
A Kitchen Essential: One Good Skillet
A kitchen needs just one good skillet. If you have a good quality skillet you can cook just about anything. This Anodized non-stick pan is perfect for sauteing or even cooking an omelette.
This skillet can not only be used on the stove top, but is oven safe up to 500F.
How I Found My Favorite Carrot Recipe
This past Christmas we went to Western Nebraska to my in laws. My Mother in law is a great cook, it comes from feeding farm and ranch hands fifty years ago. They have always had a big garden and still grow beans, tomatoes, potatoes and carrots. If I had to guess they grow about 20-30 feet of carrots every year.
Since I'm not fond of corn and oysters, "Momma" pulled out the carrots from cool storage in the basement for my special vegetable dish. I put a half dozen carrots in the sink to let them soak, (they are stored in buckets of sand) then used a vegetable peeler to clean and peel them.
All the while I'm thinking, I like carrots and I know since they are being cooked in this wonderful country kitchen I will love them. Boy was I right, I had three helpings and the few leftovers were saved specifically for me!
Maybe it was the garden grown carrots, or maybe it was butter, or sugar, or combination of the three. But the result was sweet carrot ambrosia, a sweet caramalized coating on the tender carrots that tasted almost like a dessert.
Try it, I'm sure the most jaded vegetable critic will be won over.
Prep Time: 10
Total Time: 30
- 4 full size carrots
- 4 TBSP Butter (the real stuff, no margarine)
- 1/4 Cup sugar
- Cut the carrots into 3-4 inch lengths
- Slice them lengthwise into skinny julienne slices
- Melt butter in frying pan
- Add sliced carrots and Add sugar
- Stir to coat carrots with butter and sugar
- Bring liquid to boil (the sugar dissolves in the melted butter)
- Reduce heat to medium low, cover and cook for 6 minutes
My Mom peeled carrots and potatoes with a paring knife. I like a vegetable peeler better for carrots. The very top skin of the carrot comes off nice and smooth leaving the prettiest cleaned carrot you've ever seen.