Glazed Carrots

Cooking carrots in this way really lifts a basic vegetable into a complete dish. They also eat very well with the Pigs’ Cheeks Stew, whether it is made with pigs’ cheeks or duck legs.


  • 750 g ( lb) carrots
  • 600 ml (1 pint) Vegetable Stock
  • 100 g (4 oz) unsalted butter
  • Salt and freshly ground white pepper
  • ½ teaspoon caster sugar (optional)


Split the carrots lengthways and then cut into 1 cm (½ in) pieces diagonally. Cover them with the vegetable stock, add the butter and bring to a simmer. Cook for 10–12 minutes. The carrots should now be ready.

Drain the cooking liquor into a separate pan and boil to reduce by three-quarters. This reduction will be quite thick and very shiny. Season with salt and pepper and add a little sugar if you think it could be sweeter. Add the carrots and simmer for 2–3 minutes, turning them in the glaze before serving.