Glazed Batonnet Carrots

Ingredients

• 6 1/2 lbs. carrots, peeled
• 3 ounces butter
• 2 ounces sugar
• salt

Method

• 1. Cut carrots into batonnet.
• 2. Place carrots into saucepan with boiling salted water to cover. Simmer until tender.
• Shock cold and drain. Can hold at this point. Can fix individual servings from this point on.
• 3. Heat the butter in a saute pan. Add sugar and small amount of water. Add carrots and sprinkle with salt to taste. Saute briefly until carrots are well glazed and liquid has evaporated; not further cooked. Serve immediately.

Notes

• SERVINGS: 25
• SOURCE: Chef Klaus Loos & Gisslen pg. 411