Emeril Lagasse Cookbook
Emeril Lagasse Cookbook
Glazed Carrots
Ingredients
3 cups carrots, chopped into 1-inch pieces
4 to 5 teaspoons sugar
¼ teaspoon ground white pepper
½ teaspoon salt
2 tablespoons unsalted butter
1 cup water
Directions
  1. Place all of the ingredients in an Emerilware 10-inch fry pan, and place over high heat.
  2. Bring the pan to a boil, and cook the carrots until tender and the liquid has reduced, stirring frequently, about 8 to 10 minutes.
  3. Remove from the heat and set aside until ready to serve.
Yield: 3 cups, about 4 servings


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