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Sugar Glazed Carrots

Whole heirloom carrots slow cooked in a buttery sugar water with a pinch of salt and pepper until a glaze forms and the carrots are tender, then garnished with chopped pistachios.
Print Recipe
Course Side Dish
Cuisine French
Servings 4

Ingredients
  

  • Two bunches heirloom carrots
  • Water as needed
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • A pinch of salt additional as needed
  • A pinch of pepper
  • Chopped pistachios for garnish

Instructions
 

  • Clean and trim the carrots as needed. Place them in one layer on the bottom of a large sauté pan. Pour water over the carrots, enough to just cover them. Add the butter, sprinkle with sugar, salt and pepper. Bring the water to a boil, then reduce to a simmer. Stir occasionally to promote even cooking, gently turning the carrots over in the liquid as it cooks, and water evaporates. The carrots will be finished, tender, and slightly glazed with sugar when no more water remains in the pan. Taste and season with additional salt as needed. Garnish with pistachios and serve Immediately.
Keyword Carrots, Carrots Vichy, Dinner Sides, Fancy Food, Garden Fresh Produce, Gardening, Sides, Simple Meal Ideas