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Carrots >
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Glazed Carrots w/Fine Herbes
3 dozen young carrots, whole or sliced
salted water
2 tablespoons of butter or margarine
2 tablespoons of dark brown sugar or honey
chopped chives, chervil, tarragon and basil leaves
salt
freshly ground black pepper
Cook the carrots in a small amount of salted water until tender and
water has boiled away, about 10 minutes. Add butter and sugar and cook,
turning once, until carrots are evenly cooked and well glazed. Sprinkle
carrots lightly with chopped chives, chervil, tarragon, basil, salt and
pepper. Makes 6 servings |
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