GLAZED CARROTS
WITH ALMONDS
SERVES 4 TO 6
1½ pounds large carrots, peeled and cut into 1-inch disks
or faux tournée (see “Knife Skills: How to Cut
Carrots,” here)
½ teaspoon cornstarch
1½ cups homemade or low-sodium canned chicken stock
2 tablespoons unsalted butter
2 tablespoons sugar
Kosher salt
2 tablespoons finely minced fresh parsley or chives