Glazed Carrots

Glazed Carrots

  • 20 carrots (bunched)
  • 300 ml carrot juice
  • 150 ml chicken stock
  • 25 grams butter
  1. First, scrape the carrots so that you can use the scraps for the carrot juice or other recipes.
  2. Turn the carrots and remove the unattractive parts of the foliage.
  3. Blanch the carrots in carrot juice and chicken stock and keep them al dente and crunchy.
  4. Strain off the remaining liquid and reduce the liquid until it has the consistency of treacle.
  5. Mount with the butter and add the chopped parsley.
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