Super yummy glazed carrots!
As you saw last week, you can make pesto with carrot greens. Well, you have to store your carrots by cutting off the greens first, that way they will keep longer.
Here’s what I did with the yummy (& vibrant) carrots from Three Sisters Farm.
1 lb carrots, peeled
2 c water, boiling
2 tbsp butter
2/3 c brown sugar
After you trim the majority of the greens off the carrots, peel them, discarding the peels (or you can save them for veggie stock or compost!)
In the meantime, boil the water in a skillet with lid.
Once the water is boiling, place the carrots in & cover with the lid.
Boil for 10 minutes, until crisp-tender.
Then melt the butter, & return the carrots to the skillet.
Add the brown sugar. Cover & simmer on medium heat for 5-7 minutes.
Cover the carrots with the glaze & serve.