Glazed Carrots

From America's Test Kitchen 

Serves 4

Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.

INGREDIENTS

• 1pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration)
• 1/2teaspoon table salt
• 3tablespoons granulated sugar
• 1/2cup low-sodium chicken broth
• 1tablespoon unsalted butter, cut into 4 pieces
• 2teaspoons lemon juice
•  Ground black pepper

INSTRUCTIONS

• Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
• Per Serving:
  Cal 100; Fat 3 g; Sat fat 2 g; Chol 10 mg; Carb 18 g; Protein 1 g; Fiber 3 g; Sodium 440 mg

Yukon Gold Potatoes

Ingredients

• 3 pounds baby Yukon gold potatoes
• Salt
• Freshly ground black pepper
• 3 cups chicken stock
• 1-2 tablespoons butter (recipe calls for 3)
• 2 to 3 tablespoons freshly chopped parsley leaves (I use dry) 

Directions

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Source for recipe & picture