Thomas Keller’s Glazed Carrots
Tender baby carrots, enriched with butter, sugar, and aromatic herbs, gently simmer to perfection in this delightful recipe. The carrots slowly absorb the flavors as the liquid reduces to create a luscious glaze, making this dish a lovely addition to any meal.
— Constant Cookbook
Ingredients
- 1/2 lb. baby carrots, peeled, tops trimmed to 1 inch
- 1 Tbs. unsalted butter
- 1 Tbs. sugar
- 1/2 tsp. fresh thyme leaves
- 1 fresh bay leaf
- 5 black peppercorns
- 1/2 tsp. kosher salt, plus more, to taste
Instructions
- Place the carrots in a loose single layer in a sauté pan and add cold water just to cover them. Add the butter, sugar, thyme, bay leaf, peppercorns and the 1/2 tsp. salt.
- Bring the water to a boil, then adjust the heat and simmer gently for 10 to 15 minutes. Ideally, the carrots will finish cooking while the liquid reduces to a glaze. If the carrots are tender before the liquid has reduced to a glaze, remove them and reduce the liquid to about 2 Tbs., then return them to the pan.
- Season the carrots with salt and roll them around in the glaze to coat them thoroughly. (The carrots can be prepared a couple of hours in advance and held at room temperature.) Serves 2 to 4.
- Adapted from <i>Bouchon,</i> by Thomas Keller (Artisan, 2004).
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