Carottes Glacées (Glazed Carrots)

I have been feeling out of sorts of late. I’m going through a transition in my life and it’s left me a little numb. To get myself out of it, I decided to try Carottes Glacées (Glazed Carrots) from Julia Child’s Mastering the Art of French Cooking and to attempt to make a more unusual picture that I’ve had in my head for a few weeks.

I can’t think of any cure better to get me out of a funk than cooking or baking + photography. It’s creative squared – creating the food + creating the image. And it worked! I think it worked mostly because cooking/baking the recipes out of Mastering the Art of French Cooking is a kind of magic for me. I feel like I’m resurrecting these recipes from the dead.

I mean, who would throw carrots in a pan with a lot of butter, sugar, and beef stock to make a glaze these days and for 40 minutes at that. The internet proclaims every dish must be quick and healthy. I say there is still a place for this recipe – the holidays. Carottes Glacées is an excellent dish for Thanksgiving or Christmas. You can throw everything onto the back burner of your range just before you take your ham or turkey out to rest. Then you can get everything else ready. Carottes Glacées will be done just as you’re ready to serve.

1) 1 1/2 lbs of carrots – I used rainbow carrots because they’re just more fun to photograph.

Rainbow Carrots

2) 1 1/2 cups of brown stock or canned beef bouillon (I used organic beef stock from a box)
3) 2 tablespoons granulated sugar
4) 6 tablespoons butter
5) salt and pepper

Preparation and Cooking
1) Slice the carrots.
2) Place ingredients 2-5 in a small saucepan.
3) Add the carrots.
4) Let boil slowly for 30-40 minutes until the carrots are tender and the liquid has transformed into a syrupy glaze.
5) Correct the carrots for taste (with salt and pepper)
6) Serve immediately or if you’re not going to do that, reheat making sure you roll the carrots in the glaze.
Please note I skipped the part about garnishing the carrots with parsley because I think it’s a waste and affectation of the time the book was written.


The yellow rainbow carrot I used did not come out well photographically speaking so I’m not doing a normal picture for this, just the more Dr. Seuss like ones I did which still didn’t come out the way I wanted them exactly but I still like them. In the photo where I used the macro attachment, you can really see the glaze.

Carottes Glacées (Glazed Carrots)

Carottes Glacées (Glazed Carrots) close up

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Carottes Glacées (Glazed Carrots)
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