VEGETABLES: Here are 2 ways to treat carrots to a nice glaze that make them more palatable for the average non veggie-lovers.

CARROTS VICHE:

 

 

 

1 cup thinly-sliced carrots                                           

2 tbsp. melted butter

3 tbsp. water                                                               

½ tsp. sugar or 1 tbsp. honey

salt and pepper

 

 

 

In a saucepan, cook carrots in boiling salted water for 2 to 3 minutes until they are almost tender. Drain and refresh them under running cold water.

 

In a skillet, melt butter over medium heat, add carrots and toss them until well coated. Add sugar or honey, water and salt and pepper. Cook the mixture for 1 to 2 minutes, tossing carrots from time to time, until the liquid has evaporated and the carrots are glazed.

 

 

 

ORANGE-GLAZED CARROTS

 

 

 

 

2 pounds regular carrots or baby carrots                     

3 tbsp. butter

2 tbsp. brown sugar                                                    

 

1 ½ tsp. grated orange rind

¼ cup orange juice                                                      

2 tsp. chopped fresh parsley

 

 

If using regular carrots, peel and wash and cut in quarters, lengthwise. If using baby carrots, wash and leave whole.  Cook in salted water until almost tender. Drain. 

 

Combine butter, sugar, orange rind and juice in a saucepan over medium heat and add carrots. Cook uncovered, until carrots are well glazed and tender.