Glazed Carrots or Carottes Glacées as they are called in France, are a perfect side dish to the Sole Meuniere. They are sweet and savory. They look beautiful on the plate and are so easy to make. I used baby carrots straight from the garden so cooking time is a bit less than the recipe calls for. Whatever carrots you use, just cook them until perfectly tender.
Bon Appetit! Note: If you want a vegetarian version you can use vegetable broth instead of beef broth.
These glazed carrots would make a lovely side dish for just about anything. We loved them and hope you do too.
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Carottes Glacées (Glazed Carrots)
- 1 lb. carrots peeled, quartered and cut into 3 inch strips (or use baby carrots whole)
- 1 cup beef stock or broth
- 3 Tablespoons unsalted butter
- 1 Tablespoon sugar
- salt and pepper to taste
- fresh parsley chopped to garnish
- In a stock pot bring the beef broth or stock to a boil
- Add in the butter, sugar and pepper.
- Add in the carrots and continue boiling about 20-30 minutes or until the carrots are tender and the liquid has been reduced to a glaze.