2 cups of sliced carrots (peeled and sliced into approximately ½ inch rounds)

1 JAZZ™ apple, large diced

2 ½ cups vegetable stock

1 t sugar

1 t kosher salt

2 T butter

1 T chopped parsley



In a 4 quart pot, add your carrots, stock, salt and sugar. Your stock should just cover your carrots.

Reduce down over medium heat (do not want too high/boiling, want to cook slow) until barely any liquid is left.  About half way through, add your apples and stir. At the very end, spoon any liquid left over top of the carrots and “glaze them”.  The liquid should look like a slight coating on the carrots.

Finish with chopped parsley and serve warm.