Julia Childs Glazed Carrots Recipe 5

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JULIA'S CARROTS



Julia's Carrots image

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

A generous tablespoon Glace de Viande Gold® or Glace de Veau Gold® dissolved in 1 1/2 cups hot water
2 tablespoons sugar
Pinch of ground black pepper, plus additional as needed
6 tablespoons unsalted butter
1 1/2 pounds carrots, peeled, quartered, and cut into 2-inch lengths
Salt
2 tablespoons chopped fresh parsley

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)



Julia Childs' Glazed Carrots Recipe - (5/5) image

Provided by suzygav

Number Of Ingredients 6

1 1/2 cups beef bullion soup
2 TB sugar
pinch of pepper
6 TB butter
2 TB parsley
1 1/2 lb. carrots--peeled and cut in strips ( or just use a frozen bag)

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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