Glazed Carrots and Celery

Photo shared by C.E. Watson

This is one of our favorite side dishes, especially when we have company.  Some prefer it without the celery, which is a great dish, too!  Simple and easy to make and goes with any meat.  Chris

Makes 6 servings

4 large or 6 medium carrots, peeled and sliced into bite-size pieces
3 large or 4 medium stalks of celery, sliced into bite-size pieces.
1 tesp. sugar
1 tesp. dried Basil
Salt and Pepper
Water (approx. 1/2 cup)
1 tbsp. butter (you can use margarine,
        but butter gives a better glaze)

In a large pan, combine sliced carrots and celery and use just enough water to barely cover the vegetables.  

Add the spices, sugar, and butter.

Cover and bring to a full boil; continue cooking until carrots are just fork tender, usually about 10 minutes.

Remove cover and continue cooking until all of the liquid has evaporated.  This should leave a buttery glaze; gently toss the vegetables in the glaze to evenly coat.

This dish can be made ahead and reheat just before serving.

To make Glazed Carrots, use this same recipe only omit the celery.

Enjoy!

~~~~~~~~~~~~~
Shared by Chris Watson