Glazed Carrots
Based on Food Lab Science recipe.
Ingredients
1 1/2 pounds of large carrots
1/2 teaspoon cornstarch
1 1/2 cups vegetable stock
2 tablespoons unsalted butter
2 tablespoons sugar
kosher salt
1 teapoon lemon juice
black pepper
Preparation
Toss the carrots with cornstarch until no clumps of starch remain.
Add stock, butter, sugar and 1 teaspoon salt, and bring to a boil over high heat.
Reduce to simmer and cook, stirring, for 10 minutes
Increase the heat high and boil until the sauce is a shiny glaze.
Remove from heat, add the lemon juice, and season with salt and pepper to taste.
Add 1 teaspoon of salt and