Ingredients

The following ingredients have 5 Servings
  • 2 pounds carrots
  • 2 cups beef stock/broth
  • 1/2 cup (1 stick) salted butter
  • 2-1/2 tablespoons granulated or light brown sugar
  • 1/4 teaspoon freshly cracked black pepper
  • Fresh or dried parsley, optional

Instruction

  • Peel, quarter and cut the carrots into 2-inch strips.
  • In a large heavy bottomed pot, bring the stock up to a boil, adding in the butter, sugar and pepper.
  • Add the carrots and continue at a low boil, stirring occasionally, for 30 to 40 minutes, or until carrots are tender and liquid has reduced.
  • Taste and adjust seasonings as needed. Sprinkle with parsley before serving, if desired.