John Myers
Glazed Basil Carrots
The perfect glazed basil carrots recipe with a picture and simple step-by-step instructions.
- 500 g Purple carrots
- 1 tbsp Butter
- 1 tbsp Oil
- 2 tbsp Powdered sugar
- 200 ml Vegetable stock
- 1 branch Basil
- Salt
- Peel the carrots and cut them diagonally into approx. 3 mm thick slices. Heat the butter together with the oil in the pan and steam the carrots in it for about 5 minutes. Then dust the carrots with powdered sugar and continue steaming until a brown caramel has formed.
- Now deglaze with the vegetable stock and reduce over medium heat until a thick film has formed around the carrots. Then remove the pan from the heat and season with salt. Chop the basil and mix with the carrots.
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