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Carrots with a Ginger Glaze

Here's how you make Carrots with a Ginger Glaze
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  • Servings: 8
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 750 grams baby carrots, trimmed
  • 200 grams eschalots
  • 75 grams unsalted butter
  • 1 tablespoon olive oil, extra virgin
  • 1/4 chopped glace ginger
  • 2 tablespoons ginger marmalade
  • 350 milliliters chicken or vegetable stock, hot and use a good flavored stock
  • 3 tablespoons chopped parsley or chives
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Blanch the carrots and eschalots in boiling salted water for 2 minutes & set aside.

  • Step 2: Using a large saucepan, melt the butter with olive oil; add the glace ginger and marmalade, stirring, until it is a gold caramel color.

  • Step 3: Add the blanched carrots and eschalots to the pan, tossing to coat well.

  • Step 4: Gradually pour in stock & simmer over low heat, covered, for 10 minutes, shaking pan from time to time.

  • Step 5: Increase the heat to high; gently shake pan to allow remaining stock to reduce to a sticky glaze.

  • Step 6: Transfer to a serving platter and scatter over parsley or chives just before serving.

We hope you enjoy this recipe!

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