European
Belgium - Side Dishes
Glazed Carrots
Chef's Menu Description
Carottes glacées au beurre: sweet Belgian carrots braised in butter, brown cassonade sugar, and chicken stock until tender, coated in a glossy, sweet-savoury glaze.
Ingredients
- • 500g sweet young carrots, peeled and sliced into batons
- • 35g Belgian butter
- • 1 tbsp brown cassonade sugar
- • 100ml chicken or vegetable broth
- • 2 tbsp fresh flat-leaf parsley, finely chopped
- • Sea salt flakes and white pepper
Preparation Steps
1
Phase 1
Peel the carrots and cut into uniform batons about 5cm long and 1cm thick.
2
Phase 2
Place the carrots in a single layer in a wide skillet with the butter, cassonade sugar, broth, and a pinch of salt.
3
Phase 3
Bring to a boil, cover with parchment paper, and simmer for 12 minutes until tender. Remove the paper and increase heat to high, swirling the pan as the liquid reduces into a thick, shiny glaze.
4
Phase 4
Toss in the freshly chopped parsley and season with sea salt flakes, serving immediately.