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Braised Carrots

I think these are the best carrots I've ever made. We had a dinner party/potluck with some friends from out of the country. We gathered really to enjoy some foie gras that they had smuggled back with them-- it was wonderful and a great way to start the dinner. Parker brought a fantastic beef pot roast and others brought beets, risotto, sweet potato soup, and salmon stuffed deviled eggs. It was quite the event.

 A bunch of carrots
 3 cups stock
 3 tbsp honey
 1/2 cup butter
 salt and pepper

The carrots were so simple. I started by peeling the carrots and cutting the top and root end off. I cut any large carrots into smaller pieces so they would all cook at about the same speed.


In a large, deep skillet I added about 3 cups of pheasant stock (you can use vegetable, beef or chicken stock, but that's what I had handy). I whisked in about 3 tablespoons of honey, a pinch of salt, and a generous amount of butter. I didn't measure, but probably a good 1/2 cup. Once all the butter was melted and mixed together with the stock, I added the carrots and let them simmer, uncovered, in the mixture, stirring occasionally, until the carrots were tender but not mushy. I removed the carrots, reduced down the stock mixture (stirring occasionally), and finally added back the carrots to coat them evenly in the thick, syrupy glaze. I corrected the seasoning with salt and pepper.


I transferred the carrots to a serving bowl platter and drizzled the glaze over the top of them. I served the carrots with a spoon so the guests could scoop up some extra juices.