|Carottes Glacées - a savory glazed carrot side dish, made from strips of carrots, slow boiled in beef stock with a little sugar and plenty of butter.|
Savory Glazed CarrotsEverybody 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!
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!
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Carottes Glacées (Glazed Carrots)
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 carrots
- 2 cups beef stock/broth
- 1/2 cup (1 stick) salted butter
- 2-1/2 tablespoons granulated or light brown sugar
- 1/4 teaspoon freshly cracked black pepper
- 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 at a low boil, stirring occasionally, for 30 to 40 minutes, or until carrots are tender and liquid has reduced. Taste and adjust seasonings as needed. Sprinkle with parsley before serving, if desired.
Cook's Note: For baby carrots, run through a mandoline slicer or food processor to slice.
Requires Adobe Reader - download it free!©Deep South Dish
Mastering The Art of French Cooking, Volume One, pg. 479
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