INFO
Glaxed carrots, an everyday dish with a twist. Simple and just delicous
Details
Ingredients
- 600 gr (1.25 cup) of Carrots
- 60 gr (4 Tbsp) of unsalted butter
- 30 gr (2 Tbsp) of sugar
- Salt
Method
- Peel the carrots and cut in rounds, about 3 mm thick
- Place the carrots in a large pot
- Add 50 cl of water (2 cups) which should just cover it, if it does not add a tad more
- Add a pinch of salt, the butter and the sugar
- Optional: To ensure the carrots cooks gently without coloring, cut a circle of parchment paper, pick it with a fork a few time, then place it over the carrots
- Bring to a simmer and cook for about 25 mn over medium heat. Use a cover if you did not use the parchment paper
- Remove the parchment paper if you used it
- Cook for another 5 minutes, uncovered
- At that point the water should be all gone and the carrots cooked, tender and glossy with butter and sugar.
Notes: If you add more water, add proportionally more sugar. In my experience go light on the water, less tends to be better.
Source: ‘The Complete Robuchon’ by Joel Robuchon.
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 10 mn |
| Cooking Time | 30 mn |
| Temperature | |
| Authors | Pascal Crausaz Joel Robuchon |
| Special |