Glazed Carrots

In French you would say “carrotes glacées” for glazed carrots, and it would sound a little something like care-ought glah-say. This is a rich side-dish for a vegetable and goes well with a holiday meat such as roast game. In fact, that’s exactly what we ate it with on Christmas.

Take 2 kilos (or just over 4 lbs) of carrots. Except that I only had half that, so that’s what the pictures will show.

Peel them and slice them in large chunks, then cover them with water and add 55 g of butter (2 oz).

Cook them at high heat until the water starts to evaporate, and then turn the heat down.

When there is almost no more water, put another 55 g of butter and 2 tablespoons of sugar, a teaspoon of salt and 1/2 teaspoon of white pepper.

Sauté them until they start to caramelise.

Sauté them until they are almost going to turn brown (this one escaped my efforts to keep them from turning brown).

And then put those babies out with some roast meat and healthier fare – such as boiled green beans.

And you’ve got yourself a festive side dish.

Speaking of festive, Happy New Year!

* This recipe is translated directly from the French Elle magazine.

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