Glazed white carrot from Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet

  • white carrots
  • fructose

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

  • twoyolks on November 23, 2012

    I had to cook them for an hour to get the carrots al dente. Otherwise they were not quite cooked through. To make them completely tender would require more time.

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