Carrots Glazed With Honey and Brandy
1 pound carrots, peeled and cut diagonally into 1/2 inch thick slices
2 cups water
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons butter
2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons brandy
1 tablespoon chopped fresh parsley
Combine first 4 ingredients with 1 tablespoon butter in large heavy saucepan. Bring to a boil. Reduce heat, cover and simmer until carrots are just slightly tender, about 2 or 3 minutes. Drain well.
Cook remaining butter, honey, and brown sugar in large heavy skillet over medium high heat, stirring until butter melts and sugar dissolves. Add carrots and brandy and cook until carrots are coated with glaze, 3 to 5 minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature. Reheat over medium low heat before serving.) Sprinkle with parsley. Makes 4 servings.
Glen's Place
