Julia Childs Glazed Carrots Recipe 55

JULIA'S CARROTS

Julia's Carrots image

Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.

Provided by More Than Gourmet

Yield 6

Number Of Ingredients 7

Ingredients

A generous tablespoon Glace de Viande Gold® or Glace de Veau Gold® dissolved in 1 1/2 cups hot water
2 tablespoons sugar
Pinch of ground black pepper, plus additional as needed
6 tablespoons unsalted butter
1 1/2 pounds carrots, peeled, quartered, and cut into 2-inch lengths
Salt
2 tablespoons chopped fresh parsley

Steps:

In a large saucepan, whisk together the dissolved Glace de Viande Gold®, sugar, pinch of pepper, and butter over medium heat until the butter is melted. Add the carrots and stir to combine.
Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze. If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan. Season to taste with salt and additional pepper.
Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.

Nutrition Facts : ServingSize 6

JULIA CHILDS' GLAZED CARROTS RECIPE - (5/5)

Julia Childs' Glazed Carrots Recipe - (5/5) image

Provided by suzygav

Number Of Ingredients 6

Ingredients

1 1/2 cups beef bullion soup
2 TB sugar
pinch of pepper
6 TB butter
2 TB parsley
1 1/2 lb. carrots--peeled and cut in strips ( or just use a frozen bag)

Steps:

Put the first five ingredients in a pan on the stove and heat to melt the butter. Add the carrots to the pan and cover. Boil slowly till tender, about 20 to 30 minutes

GLAZED JULIENNED CARROTS

Glazed Julienned Carrots image

There's just enough butter and sugar in this glazed julienned carrots recipe to bring out its natural sweetness. With just five ingredients, this recipe is ready to serve in minutes. -Mary Lou Boyce, Wilmington, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds carrots, julienned
1/3 cup butter, cubed
1/4 cup sugar
1/4 cup water
1/2 teaspoon salt
Fresh thyme sprigs, optional

Steps:

In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

Nutrition Facts : Calories 140 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 264mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

JULIENNE OF CARROTS IN HONEY GLAZE

Julienne of Carrots in Honey Glaze image

Carrots make a colourful accompaniment to any broil or baked meat. This recipe cookes very quickly because the carrots are shredded into long strands.

Provided by Bluenoser

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb carrot
2 tablespoons unsalted butter
1 1/2 teaspoons liquid honey
1 teaspoon lemon juice
pepper
nutmeg

Steps:

Using vegetable peeler or food processor, shred carrots into long strands.
In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
Drain and refresh under cold running water and drain again.
In skillet, melt butter over medium heat.
Stir in honey and lemon juice and mix well.
Add carrots.
Stir and toss 2-3 minutes or until carrots are heated through and well coated.
Season with pepper and nutmeg to taste.

Nutrition Facts : Calories 105.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.4, Carbohydrate 13.2, Fiber 3.2, Sugar 7.3, Protein 1.1

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