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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 371) → Modernised~73% of the text changedremovedadded
1 l. smaa gulerøtter l små gulrøtter (ca. 750 g). 1 teske salt ts salt. 60 gr. smør g smør. 20 gr. sukker g sukker. 1,5 dl vann (kokende). 1 1/2 del. vand. Gulerøtterne skrapes ss finhakket persille (kan strøs over). Skrap og skylles, tørres skyll gulrøttene, tørk dem i et grovt klæde klede og skjæres del dem i to langsefter på langs, eller i fire efter størrelsen. Gulerøtterne lægges etter størrelsen.. Legg gulrøttene i en gryte, paaheldes hell over det kokende vand, tilsættes vannet og tilsett salt, sukker og smør, koker smør. Kok under lok, lokk til rotterne røttene er næsten nesten møre og vandet omtrent er vannet nesten helt fordampet. Lokket tages av, er dampet bort.. Ta av lokket og gulerøtterne rystes forsigtig rist gulrøttene forsiktig i sausen, sausen til de blir jevnt glasserede, kan overstrøes 1 spiseske glaserte. Strø eventuelt over finhakket persille. persille.. Er gulerøtterne gulrøttene gamle, bør de halvkokes i saltet vand, vann før den egentlige kokning begynder. kokingen begynner.

Note on Modernised

Mål er modernisert (desiliter for «del.»), og persillen som nevnes i fremgangsmåten er tatt inn som valgfri ingrediens. Ingrediensmålene var delvis blandet i OCR-en og er ryddet.

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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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