AskTheChef recipe glazed carrots

A variant on the classic glazing method. Here the carrots are prepared with stock and carrot juice to intensify the flavour.


20 carrots (bunched)
3dlcarrot juice
1.5dlchicken stock
1tbspflat-leaf parsley, very finely chopped

Preparation method

  • First, scrape the carrots so that you can use the scraps later for other recipes.
  • Turn the carrots and remove the unattractive parts of the foliage.
  • Blanch the carrots in carrot juice and chicken stock and keep them al dente and crunchy.
  • Strain off the remaining liquid and reduce the liquid until it has the consistency of treacle.
  • Mount with the butter and add the chopped parsley.

Serving suggestions

  • As part of a vegetable garnish with a fennel, celeriac, onion, celery or conical cabbage component.
  • Vary by flavouring the carrots with other ingredients, such as cardamom butter and tarragon.

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