Skip to content

Beta This app is in Beta Testing

Carrots, Glazed

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. a pinch of sugar
  2. Stock
  3. Carrots

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Use medium brown stock to cook tho carrots,' after preparing them as for Carrots, Braised.
  2. They may be whole if young, or in any shape if large.
  3. During tho end of the cooking, let the stock boil rather fast, and, just before dishing, add a morsel of glaze, just to give stickiness, not to mako the stock thick ;
  4. coat them with this, add a pinch of sugar, and dish.
  5. Or the carrots can be drained from the stock, and brushed over with glaze prepared as for meat ;
  6. the stock should then be poured round them.
  7. Ordinary boiled carrots can also be glazed and used as garnish ;
  8. they should be dried in a cloth before the glaze is put on.

Plating

Cookware for this recipe

  • Casserole pot
  • Colander