Candied Cognac Carrots Recipe

fort lauderdale personal chef

Candied Cognac Carrots
Serves 4
1 pound/450g carrots, cut into matchsticks
2 tablespoons/30g butter
1 tablespoon/15ml brown sugar
1 tablespoon/15ml cognac
Melt butter in a large skillet over medium heat. Add the carrots, making sure to coat them all. Cook the carrots for 4-5 minutes, stirring occasionally. Add the brown sugar, stirring to melt the butter. Off of the heat, pour in the cognac. Return to heat and light the cognac to burn off the alcohol. When most of the cognac has evaporated, the carrots should be perfectly cooked (1 - 2 minutes).

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