Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Glazed Carrots



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Glazed Carrots

Post by Lobo on Sat 23 Jan 2016, 12:07 am

Glazed Carrots

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
For an eye-catching dish, buy carrots in a medley of colors, including orange, yellow and red.

  • Printer Friendly Version

  • 2K+


  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 1/2 lb. baby carrots in assorted colors, such as orange, yellow and red, peeled, tops trimmed to 1 inch
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup Madeira or dry sherry
  • 1 cup low-sodium chicken broth
  • 2 Tbs. sugar
  • 2 Tbs. chopped fresh flat-leaf parsley


In a large sauté pan over medium heat, melt the butter. Add the carrots and stir to coat with the butter. Season with salt and pepper. Add the Madeira and broth, increase the heat to medium-high and bring to a simmer. Partially cover the pan and simmer until the carrots are just tender, 6 to 8 minutes.

Uncover the pan and add the sugar, stirring well to combine. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, 5 to 6 minutes more.

Transfer the carrots to a warmed serving bowl, sprinkle with the parsley and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.

Related Tips

  • All About Carrots

    Current date/time is Sun 23 Oct 2016, 9:19 am