Glazed Carrots With Caraway Seeds

1. 1

   Cut the carrots on the bias into 1/4 inch coins.

2. 2

   In a large, dry frying pan, toast the caraway seeds for a few minutes.

3. 3

   Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.

4. 4

   Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.

5. 5

   Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.

6. 6

   Taste for seasonings, sprinkle with chopped parsley and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.