The purpose of the Sideco Blog is to provide you with practical information that can help you save money by making well informed decisions in regard to maintaining and improving what is probably your largest investment. We will be adding new topics on a regular basis and archiving each article so you can come back to them at any time. These are not intended to be detailed 'how to' instructions for the do it yourselfer, but rather answers to the questions that the responsible and conscientious homeowner faces every day, month and year.
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Sometimes it's difficult to get folks to eat their veggies. Perhaps it's because we have gotten into a groove of opening a can and heating it. Today we're going to show you how to make the best glazed carrots ever in under 10 minutes. It's no real effort, yet the results are stunning.
Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
The sugar dissolves into the broth and the butter melts and floats on top. When the liquid evaporates, the butter begins to caramelize the sugar automatically. The lemon is added only after the carrots are removed from the heat. I suggest a light sprinkling of chopped parsley to finish this dish. This very simple dish will be the star of your dinner, guaranteed!
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