Glazed Chantenay Carrots
glazed chantey carrots

Glazed Chantenay Carrots

Last Updated on 30/03/2022 by richard

These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.

glazed chantey carrots

Glazed Chantenay Carrots

richard
Delicious baby carrots glazed with butter and brown sugar.
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine French
Servings 2
Calories 261 kcal
How Difficult Easy

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

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.

Nutrition

Calories: 261kcalCarbohydrates: 16gProtein: 1gFat: 22gSaturated Fat: 13gFiber: 3gSugar: 12g
Tried this recipe?Let us know how it was!

Try one of these recipes from my cookbook …

Horseradish Sauce
So much better than shop-bought sauces, pungent and hot.
Check out this recipe
horseradish sauce
Best Chips Ever
Perfectly cooked chips
Check out this recipe
best chips ever
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

Leave a Comment

Your email address will not be published.

Recipe Rating




*