Glazed Carrots

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds carrots
  • cups Beef Stock
  • 2 tablespoons sugar
  • Salt and freshly ground black pepper
  • 6 tablespoons butter
  • Chopped parsley


    1. Scrape the carrots and cut them lengthwise into quarters. Cut the quartered carrots into two-inch lengths.

    2. Combine the carrots, stock, sugar, salt and pepper to taste and the butter in a saucepan. Cover and bring to a boil. Simmer for twenty-five to thirty minutes, or until the carrots are tender. When done, there should be almost no liquid remaining and the carrots should have a syruplike coating. Any excess liquid may be evaporated by simmering gently without a cover. Before serving, sprinkle the carrots with parsley.