Please forgive this fuzzy photo. This is from my old point-and-shoot. I've added this recipe to the list as "deserving of a new and better shot"
When I saw this recipe, on America's Test Kitchen, I made a decision-- I wanted to make this recipe and see if I could overcome my childhood aversion to cooked carrots.
Simply put, this is delicious. This is easy to make. This tastes very good! Oh, and I've made this recipe with sweet potatoes, and that's really good! I've used some variations-- savory rosemary and garlic... and I've even used orange juice.
You'll need carrots, peeled and cut... sugar, butter, salt, low-sodium chicken broth, fresh ground black pepper (optional, I didn't use it) and fresh lemon juice.
You'll want to use a 12" skillet with a lid. Cook the carrots in the broth, and 1/3 of the sugar, until they are just fork tender, then remove the lid and allow the liquid to reduce to about two teaspoons.
You add the rest of the sugar, on a high heat, and coat and turn for maybe 2-3 more minutes. Remove from heat, and add the fresh lemon juice. You can garnish these with ginger, rosemary, herbs, if you wish. Me? I liked them plain and simple.
I served these with Meat Loaf. My husband was very happy-- he loves vegetables. We both felt that these were cooked, just right. Not mushy... slightly crunchy in the center. Sweet. Yum!! I love cooked carrots, this way.
I hope that I can help to convert those of you who don't like cooked carrots. Give 'em a try. Go on! Here's the recipe. :