Chef Thomas Keller’s Glazed Carrots

The reasons behind this one are easy. 1, My wife loves carrots. 2, Chef Keller, nuff said 3, This recipe lets the natural sweetness of the carrots shine! I love this recipe; it's my go-to side dish for elevating any meal.

Ingredients

(1 pound) sweet or fresh garden carrots, peeled, oblique cut

5 grams (approximately 1 teaspoon) room temperature butter

5 grams sugar (to start)

Water (enough to cover carrots)

2 drops white wine vinegar

Small handful of parsley, chopped (for garnish)

Kosher salt

Directions.

1. Add carrots to the pan in a single layer and swirl the pan around to create an even amount of space between them. Add sugar—start with about 5 grams (approximately 1 teaspoon)—and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.

2. Turn down the heat to medium and cook until finished. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)

3. When the reduction is complete, toss the carrots in the pan with chopped parsley. Plate and sprinkle with a few grains of finishing salt for a little crunch.