¼ cup toasted slivered almonds
½ teaspoon lemon zest and 1 teaspoon lemon juice (from 1
lemon)
Freshly ground black pepper
Toss the carrots with the cornstarch in a 12-inch heavy-
bottomed stainless steel skillet until no clumps of starch
remain. Add the stock, butter, sugar, and 1 teaspoon salt
and bring to a boil over high heat, then reduce to a
simmer and cook, stirring occasionally, until the carrots
are almost tender (they should show little resistance when
poked with a cake tester or the tip of a knife), about 10
minutes.
- Increase the heat to high and boil, tossing occasionally,
until the sauce is reduced to a shiny glaze. Remove from
the heat, add the herbs, almonds, lemon zest and lemon
juice, and toss to combine. Season to taste with salt and
pepper and serve.
GLAZED PEARL ONIONS
Replace the carrots with peeled pearl or cipollini onions and
omit the almonds.