Tuesday, March 18, 2008

Glazed Matchstick Carrots

The easiest way to julienne the carrots is to buy the pre-cut carrot "chips," and then stack and slice.

2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

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