Glazed carrots

Ingredients for 4 servings:

• 12 carrots, more or less depending on size, with green
• 1 cup(s) vegetable stock, lightly salted
• 60 g butter
• 1 tbsp sugar
• 1 tbsp parsley, flat, very finely chopped
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

glazed carrots as a side dish

Leave 1 cm of the green part of the carrots and trim off the rest. Peel the carrots and thoroughly clean the green part with a small, possibly curved, knife, then trim about 1 cm off the bottom tip. Alternatively, you can cut the carrots into rectangles of about 3 x 2 x 0.5 cm, depending on the length, width, and thickness, but work evenly. Melt 20 g of butter in a non-stick pan, melt the sugar in it, and caramelize it slightly. Then toss the carrots thoroughly, pour in the vegetable stock, and simmer until almost completely reduced, leaving only a little liquid, in 8-10 minutes, depending on the thickness of the vegetables. Just before the carrots are cooked, add the remaining butter, shaking the pan frequently until the carrots are nicely shimmering. Finally, stir in the finely chopped parsley and season with pepper to taste. This vegetable goes well with many types of meat, including beef, lamb, and game, braised and even stir-fried.