Candied carrots

 

I think I haven’t talked about the cookbook Keepers by Kathy Brennan and Caroline Campion, but I’m enjoying making a recipe from it now and again! This is their candied carrots, which I really enjoyed. I used a large pan and 1 ½ cups of water; my carrots took a bit longer to cook through, but it was worth it! I served them with TVP nuggets. 

1 lb. carrots, cut on the diagonal into ¼-inch thick slices 

2 Tbsp. lactose-free butter 

1 ½ Tbsp. sugar 

1 very large pinch of salt 

In a medium skillet, combine the carrots, enough cold water to barely cover (about 1 ¼ cups), the butter, sugar, and salt. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, until the carrots are crisp-tender, about 5 minutes. 

Uncover, raise the heat to high, and cook, tossing occasionally (and more often toward the end), until the liquid has reduced to a clear glaze and evenly coats the carrots, 5 to 7 minutes more. (If the liquid is almost evaporated, but the carrots aren’t tender, add a little more water and continue to cook.) Check the seasonings and serve.