Carottes Glacées - Glazed Carrots from Julia

Strips of carrots slow boiled in beef stock with a little sugar and plenty of butter.

Glazed Carrots

Everybody has heard of, and probably had, some kind of glazed carrots made using brown sugar, or honey, or maple syrup, or oranges, or a combination of any of these wonderful flavors - especially around the holidays. But Julia's glazed carrots are pure, unadulterated, simple and just delicious.

Oh my gosh ... if I could have rolled around in these carrots I swear I would have, they were that good. Even The Cajun, my primary taste-tester, commented during dinner, not once, but several times, about how delicious these carrots were, and that's quite a compliment coming from a meat and potatoes man!

A pound and a half of carrots, slow boiled for nearly an hour in just under two cups of beef stock, with a couple of tablespoons of sugar, enough to enhance the natural sugars of the carrots without making it overly sweet, and of course, butter, plenty of butter, all reduced to a syrupy glaze. That's it - beef stock, sugar and butter - and the resulting flavor is amazing. Just before serving, you lightly toss the carrots so that they all glisten from the sauce. These are a perfect side dish for Sunday dinner - grilled or pan-seared steaks, baked ham, pot roast, chicken fried steak, country style steak, roasted chicken, pork roast, smothered pork chops - or really just about any main dish.

Julia's recipe also calls for a sprinkling of finely minced parsley before serving, but honestly I got in such a hurry with finishing off the grilled steaks and making a salad, that I totally forgot about the parsley in the top featured photo.

Our steaks were delicious too - they were T-bones, so I just simply brushed 'em up with some Country Bob's sauce while they took their little pre-grill rest, tossed them on the grill and they were flavorful and as tender as buttah. I am lovin' me some Country Bob's!

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Carottes Glacées - Glazed Carrots

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 40 min |

Yield: About 4 to 6 servings

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Ingredients

• 2 pounds of carrots
• 2 cups of beef stock or broth
• 6 tablespoons of unsalted butter
• 2-1/2 tablespoons of granulated sugar
• 3-4 turns of the pepper grinder
• Salt, to taste
• Fresh or dried parsley, optional

Instructions

Peel, quarter and cut the carrots into 2-inch strips. In a large heavy bottomed pot, bring the stock up to a boil, adding in the butter, sugar and pepper. Add the carrots and continue boiling, stirring occasionally, for 30 to 40 minutes, or until carrots are tender and liquid has reduced to a thick glaze.

Taste and add salt as needed. Sprinkle with parsley before serving, if desired.

Source:  http://www.deepsouthdish.com

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©Deep South Dish

Carottes Glacées (Glazed Carrots)
Mastering The Art of French Cooking, Volume One, pg. 479

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