These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Glazed Chantenay Carrots
Delicious baby carrots glazed with butter and brown sugar.
Ingredients
- 200 g Chantenay Carrots
- 250 ml Vegetable Stock
- 50 g Butter
- 1 Tbsp Dark Brown Sugar
- 1 Sprig Fresh thyme
- 1 Tsp Cooking Oil
Conversions
Instructions
- Trim the stalk end off the carrots to tidy them up a little.
- Toss the carrots in the cooking oil.
- Heat a small frying pan (24cm) over a high heat.
- When the pan is hot add the carrots and saute for 3-4 minutes until they begin to colour up. You do not want to sear them, just saute until the colour begins to change.
- Throw in the butter and thyme.
- When the butter begins to foam pour in the vegetable stock and add the dark brown sugar and mix well.
- Cover the carrots and cook for 15 minutes.
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