Review of last recipe (photo above) - Ok, so I didn't have any saffron and I substituted chicken stock for the wine and went 1/2 heavy cream/1/2 half and half; but with all the changes, it came out quite nicely.  This would be a nice addition to a summer salad meal.

TODAY'S RECIPE - GLAZED CARROTS WITH ROSEMARY

From The Boston Globe, August 24, 1983 ...

Serves 4.

6-8 medium sized carrots, trimmed, peeled and cut into 1/2" rounds

1 1/2 cup chicken broth or water

2 tbsp white wine

1/2 tsp salt

1/4 tsp white pepper (will be using black)

3 tbsp unsalted butter

1/2 tsp lemon juice

1 tbsp light brown sugar

1 1/2 tsp minced fresh rosemary

In a medium saucepan, combine the chicken broth, wine and salt.  Heat until boiling and add the cut carrot slices.  Cook uncovered over high heat 7-8 minutes, or until tender.  Drain off the broth/water and add the salt, pepper, butter, lemon juice, brown sugar and rosemary.  Toss lightly to coat and cook over low heat, stirring or tossing constantly, until the ingredients combine and the sugar caramelizes. Remove and transfer to a serving dish.