First, we need to apologize for our silence last week. One of our goals from the beginning has been to stay true to our plan of having a recipe each week. Well we have let both you and ourselves down. But we have a good reason. The last few of weeks have been extremely hectic. Katie has been studying for the GMAT, applying and interviewing for grad school, and we are excited to announce that she has been accepted to the Masters of Accounting program at NCSU. It will still be crazy around our house, but we will continue to make a new recipe each week. We even have two recipes for you this weekend! Now on to our regularly scheduled program.
- 1 pound medium carrots, parsnips, or turnips, peeled
- 1 Tbsp butter or margarine
- 1 Tbsp brown sugar
- Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into bite-size pieces.)
- In a medium saucepan, cook carrots or parsnips, covered, in a small amount of boiling salted water for 8 to 10 minutes (10 to 12 minutes for turnips) or until crisp-tender. Drain; remove from pan.
- In the same sauce pan, combine butter, brown sugar, and dash of salt. Cook over medium heat until combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
From: The New Better Homes and Gardens Cookbook, 12th Edition
Gray: I actually picked this out, but Katie ended up cooking it. I had a few carrots left in the garden, and we wanted to use them up and do something that would feature them. This recipe was great! We couldn’t believe how much we liked it. It is super simple, so there isn’t much to say about it, but I know we will definitely be doing this again.
Katie: These carrots were wonderful! It was so easy to make. If you had carrots all the same size it would even look elegant and like you spent a lot of time on this recipe! The glaze was just delicious and seemed to coat the carrots nicely. I added the salt with the butter and brown sugar as the recipe directed, but I went ahead and added pepper when I added the carrots. Then I tasted the glaze to make sure it was good. This was a knockout recipe and one we will be making in the future!