Glazed Carrots

Name: Glazed Carrots
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 pounds small carrots, 3 to 6 inches long, trimmed and quartered lengthwise unless very small; 1 tablespoon kosher salt; Large pinch of sugar; 2 tablespoons Pernod or other anise-flavored liqueur

5 ingredients

6 steps

Ingredients

8 tablespoons (1 stick) unsalted butter
2 pounds small carrots, 3 to 6 inches long, trimmed and quartered lengthwise unless very small
1 tablespoon kosher salt
Large pinch of sugar
2 tablespoons Pernod or other anise-flavored liqueur

Directions

1

In a large, heavy saute pan, melt 6 tablespoons of the butter.
2

Add the carrots and enough water to cover them halfway.
3

Season with the salt, sugar, and Pernod.
4

Place a lid on the pan and cook over very low heat for 8 to 10 minutes, until the carrots are almost tender.
5

Remove the lid and continue to cook for a few minutes more, gently tossing, until the liquid has nearly evaporated.
6

Remove from the heat, swirl in the remaining 2 tablespoons butter, and adjust the seasoning before serving.