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Glazed Carrots

Glazed Carrots

Flavor the carrots with a bouillon first, then finish them with sugar and butter. They're delicious when cold, so they're perfectly suited for bentos.

Ingredients

Carrot
1 (200 g)
Soup stock cube
1/2
A
Butter (or margarine)
1 tablespoon
Sugar
1/2 tablespoon
Salt
1 pinch

Steps

1. Slice the carrot, and shave the sharp edges.
2. Put the carrot slices in a pan and add water to cover (about 200 ml). Chop the cube finely and add the pan. Simmer over medium heat.
3. Simmer until a skewer goes easily through a carrot piece. Add the [A] ingredients and continue simmering until there's no moisture left in the pan. When the carrots are shiny, they're done.

Story Behind this Recipe

Glazed carrots are delicious when cold, so I put them in bentos a lot. The tastiest way to make these is to pre-flavor them with a soup stock cube.