Note: This post is sponsored content.
TYLER, Texas (KETK) – In this episode of Apache Kitchen, Executive Chef Larry Matson shows us how to make Steamed Broccoli and Glazed Carrots.
Check out the recipe below:
Steamed broccoli
2 cups water
2 cups broccoli, cut into 1- to 1.5-inch florets
1 tablespoon butter (optional)
Taste the salt
Pepper to taste
procedure:
1. Fill a 2-quart pot with a lid with ¾ inch of water. Heat the water to a boil.
2. Place broccoli in boiling water, cover and cook for 2 minutes or until desired doneness.
3. Discard the water from the skillet, add butter if needed, stir and season with salt and pepper.
Glazed Carrots
1 tablespoon butter
2 cups carrots, small diced, rondelle cut or diagonally cut
1 cup chicken stock
Taste the salt
Pepper to taste
procedure:
1. Heat butter in a 1-quart pan or 8-inch sauté pan.
2. Sauté the carrots in butter, add the chicken stock and simmer over low heat. Season with salt and pepper.
3. Cook the carrots and reduce the soup.
4. Once the carrots are tender, remove them from the pan and cook until the soup becomes glazed, then remove from the heat and toss the carrots in the glaze.
The information and advice presented in this story are those of the individual sponsors and guests and not of Nexstar Media Group, inc.
