Perfect Carrots
I don’t know if this recipe is in any of his books, but I saw it many years ago on a tv show with Jacques Pepin. I have been making carrots this way ever since and they never fail to come out great.
Ingredients for Perfect Carrots:
- Carrots
- 1 tbs sugar
- 3 tbs butter
Directions for Perfect Carrots
Peel the carrots and slice them into any shape you desire ( ie. wedges or coins) and place them in a 2 qt sauce pan. Fill the pot with water so that it just covers the carrots. Add the sugar and butter. Place a lid slightly ajar on top of the pan and bring to a boil. When most of the liquid is gone the carrots will be tender and done with a very nice glaze on them. For 5-6 large carrots coin sliced should take about 20 minutes total time. Pierce with a fork or tip of a knife to see if done.
For a truly unique twist, soak some raisins in brandy till they plump and when carrots are done, drain most of the liquid, add the raisins and about ½ a cup of heavy cream and bring up to heat . Reduce liquid by about half and you now have creamed carrots.
Here are a few items to help make this recipe:
All-Clad Stainless 2-Quart Saucepan
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