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Glazed French Carrots

Ingredients:

  • 2 lbs. Carrots cut into slices
  • 2 cup chicken stock
  • 4 TBS butter
  • 4 tsp granulated sugar
  • salt to taste

Instructions:

  • Melt butter in pan and add all ingredients
  • Bring to a boil and cover
  • Continue to simmer until carrots are tender but not mushy
  • Strain carrots from liquid - RETAIN THE LIQUID
  • Continue to cook the liquid until it is reduced to a syrupy consistency
  • Re-add the carrots and toss in the syrup mixture.
  • Serve hot.







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