Glazed carrots
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- New carrots, in preference round, or if not available, cut the big carrots with the hazel-spoon or with the knife.
- Cook them with some stock, until they are entirely bathed, salt, sugar and some butter.
- Cook them, uncovered and slowly until complete reduction of liquid which forms a meat glaze and which recovers the carrots which are as gummed.
- These carrots are principally used for garnishings.
- Carrots “ 4 la Chantilly.°’ — Arrange in a dish some carrots with cream, make a hollow in center and pour small peas with butter.
- (See illustration, Carrots “ a la Vichy.’ — Finely mince 1 lb.
- good carrots very red and sugared.
- Put them in a large pan with a good piece of fresh butter, some salt, a spoonful sugar and recover them with cold water.
- Cook them with great simmering, not covered, until the water is evaporated, the carrots are tossed in butter.
- Serve immediately with chopped parsley.
- (See illustration, page 429.)
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board