- 3 cups chopped carrots (about 1-inch pieces)
- 4 to 5 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons unsalted butter
- 1 1/4 cups water
Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.
Remove from the heat and set aside until ready to serve.
Recipe courtesy of Emeril Lagasse