Sunday, August 16, 2009

Carottes Glacées - Savory Glazed Carrots from Julia

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

Savory 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!

Two pounds of carrots, slow boiled for nearly an hour in 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!

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

  • 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

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.


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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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Posted by on August 16, 2009
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  1. I forgot about these! My Mom made these quite often when I was a child. They were such a treat!!!

  2. I can't wait to try this recipe! Did you see the movie yet? It is great!!

  3. Glazed carrots are my favorite dish at the Cracker Barrel Restaurant!

    Beef broth....hmmm...I bet that does make them tasty!

  4. Oh my gosh, these were so yummy!

    I did see the movie and I LOVED it!!

    I know, beef broth... who knew?! Of course, loads of butter didn't hurt the flavor either LOL.

  5. i love carrots!! vat a perfect idea!1 yumm!!
    love ye blog very much.. very beautiful and interesting

  6. They're so bright and beautiful...can't wait to get my book! :D

  7. I made these for simple and delicious! Thanks!!

    1. Thank you so much Jess! They're very simple but so tasty - glad you enjoyed them!!

  8. Where do you find the Country Bob's sauce?

    1. All of the grocery stores carry it here and even Walmart. It's usually right in the same place as the barbecue sauce, worcestershire and steak sauces.

  9. I made these carrots last night for dinner to go along with a pork tenderloin I baked and your scalloped potato casserole. The sauce reduced perfectly and these were just as tender as could be. I know these carrots would pair wonderfully with your chicken fried steak and I have your ham recipes on my list as well(note to self: DSD blog is THE LIST)and I think these would be a perfect side dish for ham too. For these carrots to be rather simple to make they provided such a fancy appearance on the plate and beautiful color.
    In case anybody wonders if these are kid approved, my 7yr old said to me, "Momma, your pork was a little salty but these carrots are amazing!" Errr, uhhh thank you sweet child o' mine!

    1. Hi Mellie! Kids - gotta love them! I'm glad to hear he liked the carrots. They're a change from the usual sweet glazed carrots but wow, what a difference!!


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