1Peel the carrots and then cut them into rounds or oblique shapes, ensuring they are roughly the same size.
2Over medium heat in a pot, melt butter.
3Add the carrots and thyme to the pot.
4Season with salt and cover for three minutes to sweat.
5Remove the lid and stir in three tablespoons of sugar to coat the carrots.
6Once the sugar is melted, deglaze the pot with one half cup of white wine and bring to a simmer.
7Reduce the white wine by half.
8Stir in another half cup of chicken stock.
9Cover with a lid for three more minutes on a low simmer.
10Remove the lid and simmer until the carrots are cooked through and the liquid has reduced into a glaze/sauce, which takes roughly five to ten more minutes.
Ingredients
1 to 2 pounds carrots
butter
thyme
salt
3 tbsp sugar
0.5 cup white wine
0.5 cup chicken stock
Equipment
potlid
Tips
Topping with a lid traps steam and helps harder root vegetables cook quicker.
Simmer until carrots are cooked through and liquid reduces into a glaze/sauce.