Carrots Glazed in Butter Sauce
This recipe creates a wonderfully rich side dish ideal for a crowd. Steamed carrot slices are generously coated in a glossy, savoury-sweet glaze made from reduced chicken stock, sugar, and butter, finished with fresh parsley. While indulgent, the result is a truly delicious accompaniment that is simple to prepare in large quantities. The method involves creating a syrup, reducing it to a coating consistency, and finishing it with butter off the heat.
Ingredients
- 5 lbs carrots, peeled sliced and steamed
- 2 cups chicken stock
- 8 ounces butter
- 1/2 ounce parsley, cleaned and chopped
- 4 ounces granulated sugar
Method
- Place the chicken stock and granulated sugar into a large pot and bring the mixture to a boil.
- Allow the syrup to cook for 5 minutes.
- Strain the liquid and continue to simmer it until it reaches a glaze consistency, which is achieved when it coats the back of a spoon.
- Remove the pot from the heat and whisk the butter into the reduced sauce.
- Stir the chopped parsley into the completed butter glaze.
- Pour the warm glaze over the plated steamed carrot slices.
- A mandoline can be used for slicing the carrots uniformly.
Nutrition (per serving)
Sodium155200 mg
Recipe details
CategorySnack
AuthorXexe383
