Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.
Pinch of ground black pepper, plus additional as needed
6 tablespoons unsalted butter
1 1/2 pounds carrots, peeled, quartered, and cut into 2-inch lengths
Salt
2 tablespoons chopped fresh parsley
Methods/Steps
In a large saucepan, whisk together the dissolved Glace de Viande Gold®, sugar, pinch of pepper, and butter over medium heat until the butter is melted. Add the carrots and stir to combine.
Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze. If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan. Season to taste with salt and additional pepper.
Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.
