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Glazed Carrots (carottes glacées)

Small carrots are cooked under a lid in a little water with butter, sugar and salt until the water has steamed away, then shaken glossy in the remaining sauce; optionally with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 371 (falt i det fri)

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About the dish

A classic French-inspired preparation in Erken's vegetable chapter, in which small, young carrots are cooked down in butter and sugar until they are glossy.

How to make it

  1. 1

    Clean the carrots

    Scrape and rinse the carrots, dry them in a coarse cloth and halve them lengthwise, or quarter them depending on size.

  2. 2

    Cook down

    Place the carrots in a pot, pour over the boiling water and add salt, sugar and butter. Cook under a lid until the carrots are almost tender and the water has almost completely steamed away.

  3. 3

    Glaze

    Take off the lid and shake the carrots gently in the sauce until they are evenly glazed. Sprinkle over finely chopped parsley if desired.

  4. 4

    Old carrots

    If the carrots are old, they should be par-boiled in salted water before the actual cooking begins.

Changes from the original

Measures have been modernized (deciliters for "del."), and the parsley mentioned in the method has been included as an optional ingredient. The ingredient measures were partly mixed up in the OCR and have been tidied.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 371) → 1949 (korrekturlest, s. 409)~88% av teksten endretfjernetlagt til
ca. 1 l. smaa små gulerøtter 1 teske teskje salt 60 gr. smør 20 gr. sukker 1 ca. 1/2 del. vand. Gulerøtterne skrapes og skylles, tørres i grovt klæde og skjæres i to langsefter eller i fire efter størrelsen. Gulerøtterne lægges i gryte, paaheldes det kokende vand, tilsættes salt, sukker og smør, koker under lok, til rotterne er næsten møre og vandet omtrent er helt fordampet. Lokket tages av, og gulerøtterne rystes forsigtig i sausen, til de blir jevnt glasserede, kan overstrøes 1 spiseske finhakket persille. Er gulerøtterne gamle, bør de halvkokes i saltet vand, før den egentlige kokning begynder. l. vann.

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Frequently asked questions

How do the carrots become glazed?
Cook them under a lid in water with salt, sugar and butter until they are almost tender and almost all the water has steamed away. Take off the lid and shake the pot gently so the remains of butter, sugar and stock settle as an even, glossy glaze around the carrots.
What do I do if the carrots are old and coarse?
Erken recommends par-boiling them in salted water first, then starting the actual glazing. Large carrots are halved or quartered lengthwise depending on size.
How much is needed for 4 servings, and what can you sprinkle over?
1 liter small carrots, 60 g butter, 20 g sugar, 1 tsp salt and 1½ dl boiling water. Finally they can be sprinkled with 1 tablespoon finely chopped parsley. The recipe is from Stor kokebok (1914), p. 371, and takes around 35 minutes.

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