European
Switzerland - Side Dishes
Buttered Carrots
Chef's Menu Description
Glasierte Rüebli: sweet Swiss carrots braised tender in butter, vegetable broth, and brown sugar, tossed with fresh garden parsley and sea salt flakes.
Ingredients
- • 500g young sweet Swiss carrots, peeled and sliced into batons
- • 35g Swiss butter
- • 100ml vegetable broth
- • 1 tsp raw sugar
- • 2 tbsp fresh flat-leaf parsley, chopped
- • Sea salt flakes and white pepper
Preparation Steps
1
Phase 1
Peel the carrots and cut into uniform batons about 5cm long.
2
Phase 2
Place the carrots in a wide pan with half the butter, broth, sugar, and salt. Cover and simmer over medium heat for 10 minutes.
3
Phase 3
Uncover and let the remaining broth reduce over high heat while adding the remaining butter, swirling until a glossy glaze coats each carrot.
4
Phase 4
Toss with chopped parsley and white pepper, transferring to a warm side dish.