• Cooking Time: 40
  • Servings:
  • Preparation Time: 10



  • 2 lb Carrots, sliced on a bias (Thick pieces)
  • 3 oz Butter
  • 1 oz Granulated sugar
  • Chicken Stock
  • Salt T.T
  • White Pepper T.T


  • Place carrots, butter and sugar in a saute pan and add just enough stock to barely cover.
  • Bring to a boil and reduce to a simmer allowing the stock to evaporate. As the stock evaporated, the butter and sugar mixture will begin to coat the carrots.
  • When the stock is nearly gone test for doneness of the carrots. If they are still firm add a small amount of stock and continue to boil until carrots are tender.
  • Coat the carrots in butter and sugar mixture until they are glazed.

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