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Glazed Carrots

Author
JWU College of Culinary Arts

Yield
20 servings

Recipe ID
C01141

Ingredients
US standard
Carrots, peeled, ¼" rondelles
3 pounds
Whole butter
6 ounces
Sugar
3 tablespoons
Chicken stock
20 ounces
Orange, zested
1 each
Orange, juiced
4 ounces
Salt, kosher
To taste
White pepper
To taste
Parsley, fresh, minced (for garnish)
¼ cup
Preparation
  1. Gather all the ingredients and equipment.
  2. Melt the butter in a rondeau over low to medium heat.
  3. Add carrots, cover, and allow to sweat for a couple of minutes.
  4. Add sugar, orange zest and juice, chicken stock, kosher salt and white pepper. Cook, covered, over low heat until carrots are partially done.
  5. Remove cover and allow liquid to reduce to a glaze (see chef's notes).
  6. Adjust seasoning as necessary.
  7. off the heat, toss in the minced parsley and serve immediately; or hold warm until service.