# Glace Carrots

This recipe provides an easy way to cook carrots, transforming a simple vegetable into something incredibly gastronomic through a perfect emulsion of butter, sugar, water, and carrot juices.

- Total time: 10 min
- Cuisine: French
- Category: Side
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pan
- small 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.

## Source

- Original video: https://www.instagram.com/p/DRaGhYNAuZt/
- Recipe page: https://www.cliprecipe.com/recipe/09bfd7ee-e8ec-49e3-ba70-44a7314f20ce
- Extracted: 2026-02-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt