Glazed carrot

A variant on the classic glazing method. Here the carrots are prepared with stock and carrot juice to intensify the flavour.

Glazed carrot

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




carrots (bunched)



carrot juice



chicken stock






flat-leaf parsley, very finely chopped

Preparation method

  • First, scrape the carrots so that you can use the scraps later for other recipes.
  • Turn the carrots and remove the unattractive parts of the foliage.
  • Blanch the carrots in carrot juice and chicken stock and keep them al dente and crunchy.
  • Strain off the remaining liquid and reduce the liquid until it has the consistency of treacle.
  • Mount with the butter and add the chopped parsley.

Serving suggestions

  • As part of a vegetable garnish with a fennel, celeriac, onion, celery or conical cabbage component.
  • Vary by flavouring the carrots with other ingredients, such as cardamom butter and tarragon.

Previous page