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Glazed Carrots
Serves 2 · About 20 min
Carrots simmered with butter and sugar until shiny. A classic side for hamburg steak or steak.
① Cut the carrot→② Simmer in water and butter→③ Cook off the liquid to make them shiny
What to buy
Vegetables
Dairy
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How to make it
1
Cut the carrot
- Wash the carrot and peel it with a peeler. Cut off the top on the cutting board
- Cut into rounds 1 cm thick
- Cut the big rounds from the thick end in half so all pieces are about the same size
How to tell it's doneAll the pieces are about 1 cm thick.
2
Simmer in water and butter
- In a small pot, put the carrot, 150 ml water, 2 tsp sugar, a pinch of salt and 10 g butter
- Set over medium heat. When it boils, turn to medium-low heat
- Put the lid on slightly off-center and simmer about 10 min
How to tell it's doneA bamboo skewer slides easily into the biggest piece of carrot.
Be carefulIf the liquid looks like it will run out partway through, add 2 tbsp water.
3
Cook off the liquid to make them shiny
- Take off the lid and turn to medium heat
- Cook off the liquid, shaking the pot now and then
- Taste it. If it is not sweet enough, add a pinch of sugar
ReadyAlmost no liquid is left at the bottom of the pot, and the carrots are glossy and shiny.
Be carefulIf it stays on the heat after the liquid is gone, the sugar burns fast. Turn off the heat as soon as they are shiny.
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🔪 Cutting & cooking tips
If it didn't work out
The carrot is hardIt did not simmer long enough in step 2. Add 2 tbsp water and simmer until a bamboo skewer slides in.
They are not shinyToo much liquid is left. In step 3, turn to medium heat and cook it off while shaking the pot.
The bottom burnedIt stayed on the heat after the liquid was gone. Turn off the heat as soon as they are shiny.
It is not sweetAdd sugar a pinch at a time, and taste each time.
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