VtV - Carrots (late again)

I've been having a lot of trouble keeping deadlines. I'd like to say that it is unusual, but really, a review of my life would not bear that out. I'm just not good with deadlines! I'm working on it, I swear.

I wanted to make a basic, sweet carrot recipe for VtV. I wanted to try another cookbook. I've used this one before (in fact, I suspect it was the first cookbook I ever used as a child), but I hadn't picked it up for a while. It's good for basic recipes, so it seemed like the right fit for this. I used the recipe on pg. 397 of the spiral-bound 1991 edition for

Brown-Sugar-Glazed Carrots

3/4 lbs. small or medium carrots, parsnips, or turnips, peeled (I used a 1lb bag of sliced and peeled carrots, but I bet mixing carrots and parsnips would be delicious!)

1 tbsp butter (I used closer to 1.5)

1 tbsp brown sugar (I used almost 1/2 cup)

(I also added a bit - maybe 1 tbsp? of cinnamon)

Cut carrots or parsnips in half both cross-wise and length-wise (or cut turnips in 1/2 in cubes). (I obviously skipped this step because I bought pre-cut carrots)

In medium saucepan, cook root of choice, covered in just enough boiling water for 7-9 minutes (longer for turnips) or until crisp-tender.

Drain veggies and remove from pan.

Saute butter and brown sugar in the same pan with a dash of salt.

Add veggies (and cinnamon) and cook, uncovered, for about 2 minutes, or until glazed, stirring frequently.

I love carrots. They are one of the few veggies that I have always enjoyed. But like the southerner that I am, I particularly love them cooked to death. Part of the experiment for me was to resist cooking the carrots to the point that they fell apart. And I did! Still, I do love butter and sugar more than I should. Yummm.