Glazed Carrots

Glossy, pearlescent carrots coated in a reduced butter syrup. The texture is melt-in-the-mouth, with a touch of sugar highlighting the vegetable's natural sweetness.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 151
• Protein: 2 g
• Carbs: 14 g
• Fat: 8 g

Ingredients

• 800 g Carrot ( peeled and whistle-cut )
• 40 g Minimum butter sweet
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 250 ml Mineral water
• 5 g Flat-leaf parsley optional ( finely chopped )

Instructions

1. Preparing the carrots

   Peel the carrots. Slice them into regular 2cm diagonal pieces (whistle cut) to ensure even cooking.

2. Starting the cook

   Place the carrots in a wide pan without overlapping. Add water until half-covered. Add the butter, sugar, and salt.

3. The glazing

   Cover with a parchment paper lid with a hole in the center. Cook over medium heat. When the water has evaporated, the butter-sugar mixture should coat the carrots and make them glossy. Roll them in the syrup to glaze thoroughly.

Chef's tips

• Don't use too much water: we want full evaporation so the sugar and butter can create the final emulsion.
• The parchment paper (cartouche) allows the vegetable to cook without drying out before the syrup is ready.

Storage

Keeps for 3 days in the refrigerator. Reheat gently in a pan with a splash of water to restore the shine.