糖烧孢子甘蓝胡萝卜
英式 黑椒 糖烧 孢子甘蓝 胡萝卜。各种维生素啊哇塞。
用料
| 鸡汤 | 350ml（可以用那种固体的冲） |
| 孢子甘蓝 | 10个 |
| 胡萝卜 | 2根 |
| 盐 | 1-2小勺 |
| 糖 | 1-2大勺 |
| 黄油（我不想长胖所以我用了一点蔬菜橄榄油+两勺奶粉代替） | |
| 黑椒 | 1小勺 |
糖烧孢子甘蓝胡萝卜的做法
锅里放水，加盐，煮沸
放入划好十字花的孢子甘蓝煮一分钟
加入切好片的胡萝卜两个一起煮四分钟
捞出来（汤可以用来冲固体鸡汤块儿）（瞧瞧小甘蓝宝宝们多可爱啊）
把鸡汤、黄油（或者别的油+奶）、糖放入锅中，熬到只剩一半
如果用了奶粉的话 把奶沫捞出去
放入胡萝卜和甘蓝 收汁
如果汁太多了 菜也吸进味儿了 就把汤倒出来做一道汤喝。。。
都捞出来 撒黑椒粉
吃！
小贴士
我的做法跟原菜谱还是差别挺大的 大家可以试一下原菜谱
附原菜谱：
【Glazed Carrots and Brussel Sprouts】
Ingredients
Serves: 8
900g baby carrots
900g Brussels sprouts, trimmed and scored
350ml chicken stock
90g butter
75g dark brown soft sugar
1 tablespoon ground black pepper
Preparation method
Prep: 10 mins | Cook: 30 mins
1.
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to the boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables and refrigerate if making ahead.
2.
Bring stock, butter and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
来源：http://allrecipes.co.uk/recipe/13450/glazed-carrots-and-brussel-sprouts.aspx
附原菜谱：
【Glazed Carrots and Brussel Sprouts】
Ingredients
Serves: 8
900g baby carrots
900g Brussels sprouts, trimmed and scored
350ml chicken stock
90g butter
75g dark brown soft sugar
1 tablespoon ground black pepper
Preparation method
Prep: 10 mins | Cook: 30 mins
1.
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to the boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables and refrigerate if making ahead.
2.
Bring stock, butter and dark brown soft sugar to the boil in a heavy large frying pan. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to the boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
来源：http://allrecipes.co.uk/recipe/13450/glazed-carrots-and-brussel-sprouts.aspx