Carrots, braised and glazed

Here is a recipe for braised and glazed carrots. I believe Beausol Gardens carrots are the sweetest and most complex I've ever tasted. The yellow ones tasted intriguingly different -- more like a parsnip? Anyway, the mix of yellow and orange slices looked so beautiful together.


Braised, glazed carrots

In a small saucepan or sauté pan, barely cover sliced carrot pennies with half water, half chicken broth. Add a tablesppon of butter and a teaspoon of sugar per pound of carrots, as well as a tiny pinch of salt. Add a little thyme if you like. Simmer, loosely covered, 20 minutes or until liquid is evaporated and carrots are beginning to sauté in the butter. Sprinkle with chopped fresh parsley, if you like, and serve.

(adapted from two recipes by Julia Child)