Glazed Carrots
40 min
total
4
people
151
calories per serving
Ingredients
4 people
- 800 gCarrot (peeled and whistle-cut)
- 40 gUnsalted butter
- 1 tbspWhite sugar
- 1 pinchGray sea salt
- 250 mlMineral water
- 5 gFlat-leaf parsley (finely chopped)
Method
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.
- 1
Peel the carrots. Slice them into regular 2cm diagonal pieces (whistle cut) to ensure even cooking.
- 2
Place the carrots in a wide pan without overlapping. Add water until half-covered. Add the butter, sugar, and salt.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat gently in a pan with a splash of water to restore the shine.
4.0
3 reviews
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