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Carottes Vichy Glacees
Carrots glazed 'à blanc' in butter, sugar and their own liquor until mirror-shiny — the technique that teaches glazing for every vegetable after
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
- Carrots, peeled, 5 mm rounds (or turned barrels) — 600 g
- Unsalted butter — 50 g
- Caster sugar — 12 g
- Fine salt — 4 g
- Water (sparkling, in true Vichy spirit) — to barely cover (~300 ml)
- Lemon juice — 8 ml
- Flat-leaf parsley, chopped — 8 g
- Black pepper — 0.5 g
Method
- Lay carrots in a single crowded layer in a wide sauté pan.
- Add butter, sugar, salt and water to barely cover; press on a paper cartouche with a small hole.
- Simmer briskly 12–15 min; the water evaporates as the carrots cook.
- When the liquid is nearly gone, remove the cartouche and roll the carrots in the forming glaze.
- Cook 2–3 min more, tossing, until each round is lacquered and tender with slight resistance.
- Brighten with lemon; season; parsley at the end.