Carottes Glacées

Glazed Carrots

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 12 carrots of uniform size
  • 1 teaspoon salt
  • 1 tablespoon

Method

  1. To peel whole carrots, without damaging fingernails and polish, first peel one half and then turn carrot upside down and peel the other end. Trim off the tops. If carrots are fat all the way down, cut into 1-inch chunks and then trim into Château shapes, like large olives. If the carrots are thin and tapering, cut them in half after they are peeled and then shape each