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2 pounds carrots
at least 3 tablespoons unsalted butter, or olive oil or a combination
Sea salt
Freshly ground white pepper
3/4 cup water with 1 1/2 tsp miso
about 3 tablespoons dark sugar
1. Peel the carrots and cut them in two sticks about 2 inches long and a quarter inch wide2. Heat the butter in a large skillet or sauté pan3. Sauté the carrots over medium heat 1 to 2 minutes until coated4. Season with a little salt and pepper and add the water with miso5. Reduce the liquid until the carrots are glazed6. Sprinkle the sugar at the end off the heat over the carrots