JULIA'S CARROTS
Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.
Provided by More Than Gourmet
Categories Home for the Holidays
Yield 6
Number Of Ingredients 7
Steps:
- In a large saucepan, whisk together the dissolved Glace de Viande Gold®, sugar, pinch of pepper, and butter over medium heat until the butter is melted. Add the carrots and stir to combine.
- Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze. If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan. Season to taste with salt and additional pepper.
- Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.
Nutrition Facts : ServingSize 6
JULIA CHILDS' GLAZED CARROTS RECIPE - (5/5)
Provided by suzygav
Number Of Ingredients 6
Steps:
- Put the first five ingredients in a pan on the stove and heat to melt the butter. Add the carrots to the pan and cover. Boil slowly till tender, about 20 to 30 minutes
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