electronic Gourmet Guide


Carrots, Glazed

Serving Size: 3
Preparation Time: 0:30



  • 3 medium carrots (8 oz AP)—peeled, slice on bias
  • 1 tsp oil 1 cup water or stock
  • 2 tbls butter
  • 1 tsp parsley—chopped


Peel and cut on a bias to get oval slices 1/8" thick.

Heat a sauté pan, add oil, and as it begins to show traces of smoke, add carrots and sauté until they take some color. (You might call it some slight burn marks)

Optional: at this point you can add a tsp of sugar and let it caramelize.

Cover the carrots with water or stock. Stock is better. Add butter.

Cook until almost all liquid is gone, leaving a glaze on the carrots. Add a pinch of salt and the chopped parsley.

Note: You can stop a little before all liquid is gone and hold at this point. Then just as you are ready to use the carrots, you can finish them on a fast fire in a moment or two.

If you are using fine fresh young California carrots like Maggio Carrots, you don't want to add sugar, they are sweet enough.

This method works well for all firm root vegetable like turnips, parsnips etc. Make small prebaked tart shells and fill with glazed carrots or parsnips (or a mixture).  
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This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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This page modified February 2007

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