Glace Carrots

10 mins
Serves 1
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Directions

  1. 1Peel the carrots from top to bottom, holding them off the bench and creating nice straight lines.
  2. 2Peel the carrots from top to bottom, holding them off the bench and creating nice straight lines.
  3. 3Peel the carrots from top to bottom, holding them off the bench and creating nice straight lines.
  4. 4Take the bottoms off the carrots.
  5. 5Take the bottoms off the carrots.
  6. 6Take the bottoms off the carrots.
  7. 7Take the tops off the carrots using a small knife to cut away the top.
  8. 8Take the tops off the carrots using a small knife to cut away the top.
  9. 9Take the tops off the carrots using a small knife to cut away the top.
  10. 10Place the carrots into a pan.
  11. 11Place the carrots into a pan.
  12. 12Place the carrots into a pan.
  13. 13Add salted French butter, a little bit of salt and pepper, two lovely star anise, and some sugar to the pan with the carrots.
  14. 14Add salted French butter, a little bit of salt and pepper, two lovely star anise, and some sugar to the pan with the carrots.
  15. 15Add salted French butter, a little bit of salt and pepper, two lovely star anise, and some sugar to the pan with the carrots.
  16. 16Add the exact amount of water, ensuring it is just to the line of the carrots and no more.
  17. 17Add the exact amount of water, ensuring it is just to the line of the carrots and no more.
  18. 18Add the exact amount of water, ensuring it is just to the line of the carrots and no more.
  19. 19Heat the pan from cold for 10 minutes until a perfect emulsion is formed between the butter, sugar, water, and carrot juices.
  20. 20Heat the pan from cold for 10 minutes until a perfect emulsion is formed between the butter, sugar, water, and carrot juices.
  21. 21Heat the pan from cold for 10 minutes until a perfect emulsion is formed between the butter, sugar, water, and carrot juices.

Ingredients

  • 15 bunched bunched carrots, whole/peeled/washed - all of similar size
  • 15 bunched bunched carrots, whole/peeled/washed - all of similar size
  • 15 bunched bunched carrots, whole/peeled/washed - all of similar size
  • 20 bunched bunched carrots, whole/peeled/washed - all of similar size
  • 20 bunched bunched carrots, whole/peeled/washed - all of similar size
  • 20 bunched bunched carrots, whole/peeled/washed - all of similar size
  • 200 g water
  • 200 g water
  • 200 g water
  • 10 g Maldon salt
  • 10 g Maldon salt
  • 10 g Maldon salt
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 3 star anise
  • 3 star anise
  • 3 star anise

Equipment

pansmall knife

Tips

  • Hold the carrot by the tufty bit at the top and peel from top to bottom, creating nice straight lines.
  • Cut away the top and bottom of the carrots.
  • Ensure the water level is just to the line of the carrots and no more.
  • Heat the carrots from cold.