FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

GLAZED CARROTS/PARSNIPS


2 lbs carrots, parsnips or a combination thereof
Water as needed
Butter to taste
2 tablespoons sugar
Salt and white pepper to taste
Chopped parsley
 

Peel and cut the vegetables to the size and shape you desire. 

The thicker they are however, the longer they will take to cook.

Add them to a sauté pan with enough water to come half way up the sides of the vegetables. 

Add the butter, sugar, salt and pepper. 

Bring to a boil and continue to cook, partially covered, until tender.

Remove the lid when they are almost done so that some of the water can evaporate, thus producing a syrupy glaze. 

Sprinkle with parsley when finished.
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages