Moroccan Glazed Carrots

Moroccan Glazed Carrots

This is an adaptation of Julia Child’s “Carottes Glacees” (Glazed Carrots.

4 large carrots, peeled and cut into 2 inch pieces

1 cup good beef stock

2 tablespoons butter

2 teaspoons brown sugar

1/2 teaspoon Garam Masala (an indian spice mix, you can substitute a little allspice and cinnamon)

salt and pepper to taste

Place the carrots in a sauce pan along with all the other ingredients.  Bring to a boil, then cook on medium until the sauce is thick and syrupy.  This will take about 20 minutes.  You can serve immediately or let cool.  When you are ready for them, reheat and stir to coat the carrots in the glaze.

Julia’s recipe uses white sugar instead of brown and no garam masala.  Her’s is simply glazed carrots.  Either way, this is a simple recipe that packs a big punch.


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