Glazed Sliced Carrots

In French cooking, the carrot is nearly as important as the onion. It enters into almost every stew, broth, and braised dish, adding its sweet and subtle counterpoint to the richness of meat and some seafood. It’s one of the three aromatic vegetables, along with onions and celery, in the classic combination mirepoix. Often its physical presence is hidden or altogether eliminated when the stewing liquid or broth is strained and the aromatic garniture—the mirepoix—discarded, having given its essence to the surrounding liquid.