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Glazed Carrots with Rosemary


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  • 4 pounds carrots, cut into slices
  • 6 cups chicken broth
  • 1/2 cup white wine
  • 1 tsp. white pepper
  • 2 tsp. salt
  • 1/2 cup butter, cubed
  • 1/4 cup brown sugar
  • 2 tablespoons plus two tsp. lemon juice
  • 2 tablespoons minced rosemary



Step 1

Combine carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7 to 9 minutes. Drain and discard liquid.

Add remaining ingredients. Cook and stir over low heat to glaze carrots.


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