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Mom's Glazed Carrots Recipe

Have you ever noticed that sometimes the most simple things are the most elegant? That is certainly the case in Mom’s Glazed Carrots. These carrots were served by my mother for years as a side dish at Thanksgiving and Christmas, and also when company was invited over. They have only 5 ingredients, and for the most part, cook, unattended, requiring only a few minutes of hands-on time. .
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This recipe was written before grocery stores sold bags of baby carrots, and if time is really short, they can be used instead of having to peel and cut regular ones; make sure you cook them for less time, since they are smaller; the end result should be crisp-tender.

These carrots go well with beef, but I’ve served them over the years with turkey, pork, and chicken dishes to rave reviews; they are also attractive. Since they are savory, they are a great vegetable to serve at holiday parties where there are lots of sweet dishes and desserts.

6 Servings

2 tablespoons butter
1/4 cup finely chopped onion
1 tablespoon chopped parsley

2 pounds carrots
1 10 3/4 ounce can condensed beef consommé
  1. Melt the butter in a large saucepan; add the onion and parsley and cook until the onion is translucent, about 5 minutes.

  2. Meanwhile, peel the carrots and cut them into 1 1/2 inch chunks; cut the extra large ones in half lengthwise.

  3. Add the carrots to the onion mixture, stir to coat, and pour over the beef consommé.

  4. Cover the pan, bring the mixture to a boil, turn down to a simmer, and cook for 10 minutes.

  5. Uncover the pan, turn the heat to medium high, and let cook until the carrots are tender and the sauce thickens and glazes the carrots, 10-15 minutes.

Amount Per Serving
Calories 117 Calories from Fat 37
Percent Total Calories From: Fat 32% Protein 12% Carb. 56%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 439 mg
Total Carbohydrate 16 g
Dietary Fiber 2 g
Sugars 0 g
Protein 3 g

Vitamin A 856% Vitamin C 25% Calcium 0% Iron 5%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
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