On Sat, 21 Dec 2019 12:19:44 -0800 (PST), GM
> wrote:

>Terry Coombs wrote:
>
>> On 12/21/2019 11:10 AM, Gary wrote:
>> > Terry Coombs wrote:
>> >> Â On tonight's menu was hamburger steaks in mushroom gravy served with
>> >> shredded frozen (well , I did cook them ...) hash browns and some glazed
>> >> carrots . The only thing left is some gravy , I always make enough for
>> >> leftovers because my wife likes it on scrambled eggs . I'll share the
>> >> recipes if anyone wants them ...
>> > I'd like to hear it.
>>
>> * OK , I posted the hamburger steak recipe already , so here's the
>> glazed carrots - I assume you already know how to cook hash browns . I
>> put about a tablespoon and a half of butter with about a quarter cup of
>> light brown sugar and heat and stir over medium heat until the mixture
>> caramelizes then add 1 can of drained sliced carrots . I season with a
>> dash each of nutmeg and allspice plus about a quarter teaspoon of ground
>> cloves . Stir well until the glaze coats the carrots well - the moisture
>> remaining in the carrots will dissolve it into a syrup consistency . I
>> usually let it simmer gently for a few minutes before serving so the
>> flavors can permeate the carrots .
>
>Hmmm...those carrots sound tasty, but mayhaps some bourbon in the glaze would "assist" the flavor "quotient"...

Canned carrots are TIAD... exactly the same texture going in as out.
Fresh carrots are not the least bit difficult to pare and candy;
butter, brown sugar, honey, salt. white pepper... do not cook to mush.