Carottes Glacees Avec Raisins(Glazed Carrots With Grapes) - cooking recipe

Ingredients

5 1/2 c. carrots, peeled and cut into 1 1/2-inch lengths (3 1/2 bunches)
2 c. red grapes, cut in half lengthwise and seeded
1 c. beef stock or broth
2 Tbsp. sugar
pinch of pepper
6 Tbsp. butter
salt and pepper
splash of cognac
2 Tbsp. very finely minced parsley

Preparation

In a saucepan with a cover, boil the carrots slowly in the stock, sugar, pepper and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. Correct seasoning and add the splash of cognac.
Reheat just before serving; gently toss the grapes in with the carrots, rolling them delicately in the pan to coat them with syrup.
Turn into a hot vegetable dish and sprinkle with parsley.
Serve immediately.
Serves 6 to 8.