Glazed Baby Carrots

Glazed sliced carrots—carottes à la Vichy—make a simple and excellent side dish for just about any main course, but if you want a more elegant effect or if you want to integrate the carrots into a stew such as a blanquette de veau (see Chapter 30) or a braise such as a red wine pot roast—boeuf à la mode (see Chapter 31)—you may want to glaze whole baby carrots, cored and shaped sections of larger carrots (see instructions), or the peeled little carrots so