Ingredients:
5 lbs carrots, peeled sliced and steamed
2 cups chicken stock
8 ounces butter
1/2 ounce parsley, cleaned and chopped
4 ounces granulated sugar
Directions:
In a large pot combine chicken stock and sugar together and bring to a boil.
Let cook for 5 minutes.
Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
Add the butter off heat and whisk it inches.
Add Parsley.
Pour over steamed carrots.
(Note: i use a mandoline to cut my carrots).
Servings: 25
Time preparation: 25 min.
Time total: 40 min.