Reply to "Benefit of Carrots"

Thank you Margherita for sharing the recipes.
They are healthy and delicious.

I will give you another one, but it is a bit rich, so we should not eat carrots like this too often:

Glazed Carrots

Serves 4-6

10-12 medium carrots, peeled and cut into 2-inch cylinders or olive shapes.

1 1/2 cups chicken broth, fresh or canned.

4 tablespoons butter

2 tablespoons sugar

salt to taste (1'2 teaspoon)

Freshly grond black pepper

2 tablespoons finely chopped, fresh parsley


In a heavy skillet, bring the carrots, stock, butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet ocasionally to coat the carrots with the liquid. If the liquid boils away too fast add a little more stock. Cook until carrots are tender when pierced with the tip of a sharp knife. The braizing liquid should be brown and syrupy. If there is too much liquid left, lift out thre carrots to a platter and boil the liquid down over high heat. Before serving roll the carrots in the skillet to coat them with the glaze. Serve and sprinle with the parsley leaves.