Glazed Carrots (French Carottes Glacées)

Carottes Glacées (Glazed Carrots) are a perfect side dish to the Sole Meuniere. They are sweet and savoury. They look beautiful on the plate and are so easy to make. I used baby carrots straight from the garden so cooking time is a bit less than the recipe calls for. Whatever carrots you use, just cook them until perfectly tender.

1 1b carrots, peeled, quartered and cut into 3" strips, or whole baby carrots
1 cup beef stock or broth
3 Tbsp. butter
1 Tbsp. sugar
sea salt
black pepper, freshly ground

Garnish:
fresh parsley, chopped

In a stock pot bring the beef broth or stock to a boil.

Add in the butter, sugar and pepper.

Add in the carrots and continue boiling about 20-30 minutes or until the carrots are tender and the liquid has been reduced to a glaze.