This glazed carrot recipe is a great way of cooking carrots. If looking for a recipe for glazed carrots, this will be ideal.
Getting everything ready
- Short, stumpy carrots such as chantenay are ideal for glazed carrots, as they can be kept whole. Choose carrots that are roughly the same size. Top and tail and give them a good scrub – if they are young and fresh there will be no need to peel them.
- Chop the parsley.
- Cut out a circle of greaseproof paper the same diameter as the saucepan you are going to cook your carrots in. This is called a cartouche.
- Place the carrots into a saucepan and barely cover with water. Then, add the butter, sugar and salt.
- Cover with your circle of greaseproof paper and bring to the boil. Turn down the heat to a simmer and then cover with a lid. Cook until the carrots are just cooked.
- Remove the lid and greaseproof paper. Use a slotted spoon to remove the carrots into a dish.
- Turn up the heat under the saucepan and reduce any remaining liquid to a syrupy glaze. Then, return the carrots to the pan, add the parsley and toss until the carrots are evenly covered in the glaze and chopped parsley.
Serve the glazed carrots in warmed dishes or on warmed plates.