CARROTS GLAZED WITH BUTTER, LEMON AND SUGAR (for four)
2 pounds carrots (about 12 medium), peeled and sliced on the diagonal into ovals ¼ inch thick
1 teaspoon salt
5 tablespoons sugar
½ cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into 4 pieces
juice from 1 lemon
freshly ground black pepper
1. Bring carrots, salt, 1 tablespoon sugar and the chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase heat to high and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
2. Add the butter and remaining 4 tablespoons sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is a light gold, about 3 minutes. Off the heat, add the lemon juice and toss to coat. Season to taste with salt and pepper and transfer to a serving dish, scraping any remaining glaze out of the skillet and onto the carrots.
adapted from America’s Test Kitchen Live!