Carottes Glacées - a savory glazed carrot side dish, made from strips of carrots, slow boiled in beef stock with a little sugar and plenty of butter.
Savory Glazed Carrots
Everybody has heard of, and probably had, some kind of glazed carrots made using brown sugar, or honey, or maple syrup, or oranges, or a combination of any of these wonderful flavors - especially around the holidays. But Julia's glazed carrots are pure, unadulterated, simple and just delicious.
Oh my gosh ... if I could have rolled around in these carrots I swear I would have, they were that good.
Even The Cajun, my primary taste-tester aka husband, commented during dinner, not once, but several times, about how delicious these carrots were, and that's quite a compliment coming from a meat and potatoes man!
Here's how to make Savory Glazed Carrots!
Peel, quarter and cut the carrots into strips about 2 inches in length.
In a large heavy bottomed pot, bring the stock up to a boil, adding in the butter, sugar and pepper. Add the carrots and continue at a low boil, stirring occasionally, for 30 to 40 minutes, or until carrots are tender and liquid has reduced.
Two pounds of carrots, slow boiled for nearly an hour in two cups of beef stock, with a couple of tablespoons of sugar, enough to enhance the natural sugars of the carrots without making it overly sweet, and of course, butter, plenty of butter, all reduced to a syrupy glaze. That's it - beef stock, sugar and butter - and the resulting flavor is amazing.
Just before serving, you lightly toss the carrots so that they all glisten from the sauce. These are a perfect side dish for Sunday dinner - grilled or pan-seared steaks, baked ham, pot roast, chicken fried steak, country style steak, roasted chicken, pork roast, smothered pork chops - or really just about any main dish.
Toss in and finish with a little fresh or dried parsley.
Our steaks were delicious too - they were T-bones, so I just simply brushed 'em up with some Country Bob's sauce while they took their little pre-grill rest, tossed them on the grill and they were flavorful and as tender as buttah. I am lovin' me some Country Bob's!
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