Glazed carrots (Carottes glacées) from Mastering the Art of French Cooking, Volume One (page 479) by Julia Child and Louisette Bertholle and Simone Beck

  • brown stock
  • parsley
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute beef bouillon for brown stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef bouillon for brown stock.

  • TrishaCP on December 26, 2016

    I liked boiling the carrots in the beef stock, which brings a welcome savory note to the table, but the cooking time as specified is way too long for my tastes, and the butter is over the top but not impactful enough for me to be ok with the extra calories that are added.

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