When I was growing up, my mom kept dinnertime simple by rotating through a mix-and-match array of main and sides. One such side that came up on a fairly regular basis was a dish of sliced carrots, steamed until just tender and then glazed with butter and a bit of brown sugar. I always loved it, although as I got older, it faded from the cycle.
I’m reminded of those delectable carrots, thanks to Lynn from Queen of the Castle Recipes. She cooked up a batch of carrots and glazed them with some of the peach pit jelly she made last summer. Here’s what she has to say about them…
The very best recipe I’ve made in the last two weeks, the one I’ll be making again? It’s Peachy Carrots, from The Four Ingredient Cookbook. Who’d have thought such a simple little recipe would surpass the others? Here’s the recipe, and I will save you all that time-consuming experimenting.
1 lb. package of carrots (the authors recommend you slice and cook them; I simply took a 12-oz. bag of petite carrots and used them whole, without pre-cooking)
1/3 c. peach preserves (I used peach pit jelly I had made over the summer)
1 T. butter
In small skillet or saucepan, combine all ingredients and cook over medium heat until heated through. That’s it. Sweet and yummy and pretty darned simple.
They really do sound good. I’m thinking about making them using the nectarine-lime jam I made last summer. Something tells me that the hint of citrus would be a perfect accompaniment to the sweetness of the carrots and the jam.