Glazed Carrots is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic accompaniment of carrots shaped into balls and cooked in butter, sugar and stock, where the liquid is reduced to a glaze that coats the onions. The full recipe is presented here and I hope you enjoy this classic British version of: Glazed Carrots.
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This is a classic recipe for a Victorian version of Glazed Carrots that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 105.—GLAZED CARROTS.
First cleanse, and then cut or scoop these into any shape or size or form, according to taste or fancy; and having cooked them in the manner directed for glazed onions, proceed to finish them in the same way.
Modern Redaction
Ingredients:
6 carrots, washed and scraped
2 tbsp butter
4 lumps of sugar
salt, to taste
100ml stock (about)
Method:
Either use a large melon baller to scoop balls from the carrots, or cut them into your desired shapes. Combine the carrots, butter, sugar and stock in a pan (add enough stock to just cover the carrots). Season with salt to taste then bring to a boil, and cook gently until the carrots are tender and the stock has reduced down to a glaze.
Roll the carrots in the reduced stock to glaze them then serve warm.
